Buffalo whey proteins performance at the oil/water interface: rheology characterization of the interfacial films
Whey proteins can form thin layers at the interface of non-miscible liquids like oil drops and water by emulsifying. The interfacial activity and the rheology of the interfacial films constitute a crucial aspect in assessing ingredients’ ability to form and stabilize emulsions. Although cow-origin...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2023-11-01
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| Series: | Revista Científica |
| Subjects: | |
| Online Access: | https://produccioncientificaluz.org/index.php/cientifica/article/view/43327 |
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