2017•LWTRequires access

Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex

Shy-Kai Ng, K.L. Nyam, Oi Ming Lai, Imededdine Arbi Nehdi, Gun Hean Chong, Chin Ping Tan

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Key concepts: Creaming, Emulsion, Homogenization (climate), Zeta potential, Whey protein isolate, Oil droplet, Chemical engineering, Whey protein

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Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex — Research Paper | ScholarLens