Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature

Zembyla, M, Lazidis, A, Murray, BS orcid.org/0000-0002-6493-1547 et al. (1 more author) (2020) Stability of water-in-oil emulsions co-stabilized by polyphenol crystal-protein complexes as a function of shear rate and temperature. Journal of Food Engineering, 281. 109991. ISSN 0260-8774

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. This is an author produced version of a paper published in the Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Pickering emulsions; Water-in-oil emulsions; Polyphenols; Shear/process stability; Microgels; Viscosity
Dates:
  • Accepted: 22 February 2020
  • Published (online): 26 February 2020
  • Published: September 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Mar 2020 15:06
Last Modified: 26 Feb 2021 01:38
Status: Published
Publisher: Elsevier BV
Identification Number: https://doi.org/10.1016/j.jfoodeng.2020.109991

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