articleFood HydrocolloidsOct 9, 2010Closed access

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

CQCheng QianDJDavid Julian McClements

University of Massachusetts Amherst

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Abstract

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893
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FWCI
36.32
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100%
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49
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2

Topics & keywords

Topics
Keywords
  • Homogenization (climate)
  • Homogenizer
  • Whey protein isolate
  • Particle size
  • Emulsion
  • Whey protein
  • Chemical engineering
  • Chromatography
UN Sustainable Development Goals
  • Zero hunger
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