Article, 2024

"Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties ".

FOOD HYDROCOLLOIDS, ISSN 0268-005X, Volume 153, 10.1016/j.foodhyd.2024.109912

Contributors

Spotti, Maria L. (Corresponding author) [1] Acosta, Carolina A. [1] Perez, Adrian A. [1] Spotti, Maria Julia 0000-0002-3208-1410 [2] Quintero-Ceron, Juan Pablo [1] Carrara, Carlos R. [1] Fioramonti, Silvana A. [1]

Affiliations

  1. [1] Univ Nacl Litoral, Fac Ingn Quim, Area Biocoloides & Nanotecnol, Inst Tecnol Alimentos, 1 Mayo 3250, Santa Fe, Argentina
    2. [NORA names: Argentina; America, South];
  2. [2] Aarhus Univ, Dept Food Sci, Agro Food Pk 48, DK-8200 Aarhus, Denmark
    3. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Gelation, Nanoparticles, Polyglycerol polyricinoleate, Surfactants, Water in oil emulsion, Whey protein isolate

Data Provider: Clarivate

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