Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments - Concepedia

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Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

DOI Full Paper Access

19

Citations

46

References

2023

Year

Arne M.R. Huyst, Paul Van der Meeren, Joëlle A.J. Housmans, Margarita Monge‐Morera, Frédéric Rousseau, Joost Schymkowitz, Jan A. Delcour

Food Hydrocolloids

Biopolymer GelOvalbumin Amyloid-like FibrilsEmulsion GelsEngineeringRheologyStructured Oil-in-water EmulsionsSoft MatterBiomolecular EngineeringEmulsion

References

	Year	Citations

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