Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels
作者： Somayeh Zamani , Nicholas Malchione , Michael J. Selig , Alireza Abbaspourrad
DOI: 10.1039/C7FO01800B
关键词:
摘要: … It is expected that increasing the temperature will result in the decreased stability of the HIPE … stability of the HIPE was tested at 70 C and 95 C; light micrographs of the HIPE oil droplets …
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