Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration
作者： Zhiming Gao , Junjun Zhao , Ying Huang , Xiaolin Yao , Ke Zhang
DOI: 10.1016/J.LWT.2016.10.038
关键词:
摘要: … Pickering emulsion was known to be ultra-stable due to the high energy barrier of the solid particle de-adsorbing from the interface, and the significant steric repulsion of the adsorbed …
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