JOURNAL ARTICLE

Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

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

Related Documents

© 2026 ScienceGate Book Chapters — All rights reserved.