Protein-stabilized emulsions

By D. McClements. 2004

883 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/b38860411ca69c303c2d01a2adb4de3450ff9810

How researchers see this paper

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In Food Science

1. Siqi Huan
2. Long Bai
3. J. Gu
4. D. McClements
5. E. Dickinson
6. Jiajia Rao
7. S. Jafari
8. U. Klinkesorn

Citations in the corpus

• Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides (2016, background): “As a consequence, the main mechanism inhibiting the aggregation of WPI-coated oil droplets is usually electrostatic repulsion (rather than steric repulsion), which means this type of emulsion is particularly sensitive to pH and ionic strength (McClements, 2004).”