Proteins in Food Systems
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Scope of this subject
This cluster of papers focuses on the formation, stability, properties, and applications of nanoemulsions in food, particularly their interaction with proteins, hydrocolloids, and nanoparticles. It also explores the impact of nanoemulsions on digestion, lipid oxidation, and the potential use of biopolymer gels for nutraceutical delivery.
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Research vocabulary
emulsion stability; protein solubility; whey protein; oil-in-water emulsions; emulsifying properties; soy protein isolate; emulsifiers; β-lactoglobulin; whey protein isolate; protein functional properties; soy protein; surface hydrophobicity; casein micelles; foaming properties; sodium caseinate; Pickering emulsions; whey protein concentrate; cheese texture; emulsion stabilization; food emulsions; high-pressure homogenization; gel microstructure; emulsion rheology; foaming capacity; β-casein
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Numeric address and provenance
Morton address: 36173934777114859 · morton4x16-v1
Coordinates: (1, 11, 1106, 10411). The address interleaves categorical identifier bits. Nearby addresses are not guaranteed to describe semantically similar subjects.
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