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

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

An oil-in-water (o/w) emulsion is a system where the oil droplets are dispersed within a watery phase. The most important function of emulsions is their ability to incorporate lipophilic components into food matrices. Thus, it is crucial to develop an emulsion that is highly stable. This work was ai...

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Bibliographic Details
Main Authors:	Ng, Shy Kai, Nyam, Kar Lin, Lai, Oi Ming, Nehdi, Imededdine Arbi, Chong, Gun Hean, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Elsevier 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61447/ http://psasir.upm.edu.my/id/eprint/61447/1/Development%20of%20a%20palm%20olein%20oil-in-water.pdf

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