A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean)...

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Bibliographic Details
Main Authors:	Manuel Félix, Alberto Romero, Cecilio Carrera-Sanchez, Antonio Guerrero
Format:	Article
Language:	English
Published:	MDPI AG 2019-04-01
Series:	Fluids
Subjects:	bulk rheology droplet size distribution (DSD) dilatational rheology emulsion stability interfacial shear rheology
Online Access:	https://www.mdpi.com/2311-5521/4/2/65

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