Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein

Zembyla, M orcid.org/0000-0001-7913-5829, Murray, BS orcid.org/0000-0002-6493-1547, Radford, SJ et al. (1 more author) (2019) Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and protein. Journal of Colloid and Interface Science, 548. pp. 88-99. ISSN 0021-9797

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2019, The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/).
Keywords: Water-in-oil emulsions; Pickering stabilizers; Biocompatible particles; Quercetin; Curcumin; Whey protein; Interfacial complexation; Interfacial shear viscosity
Dates:
  • Published: 15 July 2019
  • Accepted: 3 April 2019
  • Published (online): 4 April 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 04 Apr 2019 10:26
Last Modified: 26 Apr 2019 10:45
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jcis.2019.04.010

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