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- Rong, Liangyan, et al. Show all 7 Authors
- Journal of food science 2019 v.84 no.5 pp. 1113-1121
- creaming; droplet size; emulsifiers; emulsifying; emulsifying properties; emulsions; foods; homogenization; microstructure; nutrients; oil-water interface; oils; zeta potential
- ... Natural protein‐based oil‐in‐water emulsions have recently attracted a lot of attention because of their potential as a synthetic emulsifier replacer. It is, however, unclear how the emulsification process and protein concentration may affect the stability of such emulsions. Therefore, this study investigated the effects of homogenization speeds (4,000, 8,000, 12,000, and 16,000 rpm/min) and myofi ...