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2018•Food HydrocolloidsRequires access

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

Yaqiong Pei, Jiawei Wan, You Meng, David Julian McClements, Yan Li, Bin Li

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Key concepts: Creaming, Whey protein isolate, Surface tension, Emulsion, Whey protein, Chemistry, Oil droplet, Rheology

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Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties — Research Paper | ScholarLens