Interfacial Behaviour of SSL as an Oil-In-Water Emulsion Pickering Stabiliser
نویسندگان
چکیده
It is well known that solid particles can be used to stabilise liquid/liquid interfaces (so-called Pickering emulsions) [1-3]. A challenge for food emulsion development is to extend the range of particles that can be produced at commercial scale from approved ingredients [4]. Approaches to achieve this will rely on using natural components including biopolymers and lipids. It is also of interest to produce particles in sub-micron/nanometre size range, which is a necessity for stabilisation of emulsion droplets of 0.5-10 μm [3].
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