首页> Food chemistry> Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles.

Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles.

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第一作者： Xiaoshan,Wan

第一单位： Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China.

作者： Xiaoshan,Wan ^[1] ; Qi,Kang ^[1] ; Jiaqi,Li ^[1] ; Mengxue,Guo ^[1] ; Peng,Li ^[1] ; Haohao,Shi ^[1] ; Xueying,Zhang ^[1] ; Zhongyuan,Liu ^[1] ; Guanghua,Xia ^[2]

作者单位： Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China. ^[1] Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China; Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: xiaguanghua@hainanu.edu.cn. ^[2]

关键词 High internal phase emulsions Microgel Pickering emulsion Sodium chloride

医学主题词乳状剂(Emulsions);氯化钠(Sodium Chloride);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);粒子大小(Particle Size)

DOI 10.1016/j.foodchem.2023.137395

PMID 37678115

发布时间 2023-10-18

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