Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

Murray, BS and Phisarnchananan, N (2016) Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions. Food Hydrocolloids, 56. pp. 161-169. ISSN 0268-005X

Abstract

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Authors/Creators:
  • Murray, BS
  • Phisarnchananan, N
Copyright, Publisher and Additional Information: © 2015, Elsevier. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Protein microgel; Pickering; Phase separation; Stabilization
Dates:
  • Published: May 2016
  • Accepted: 25 November 2015
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)
Depositing User: Symplectic Publications
Date Deposited: 15 Jan 2016 13:06
Last Modified: 20 Dec 2016 20:31
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2015.11.032
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2015.11.032

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