JOURNAL ARTICLE
Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
Wei LiuHongxia GaoDavid Julian McClementsLei ZhouJing WuLiqiang Zou
Year: 2018 Journal: Food Hydrocolloids Vol: 88 Pages: 210-217 Publisher: Elsevier BV
Keywords:
Rheology Whey protein isolate Emulsion Microstructure Chemistry Whey protein Chemical engineering Chromatography Particle size Particle (ecology) Materials science Composite material Biochemistry
Metrics
288
Cited By
20.70
FWCI (Field Weighted Citation Impact)
49
Refs
1.00
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Pickering emulsions and particle stabilization
Physical Sciences → Materials Science → Materials Chemistry
Microencapsulation and Drying Processes
Life Sciences → Agricultural and Biological Sciences → Food Science
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