Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology.
- DOI
- 10.3168/jds.2024-26001
- Published
- 2025 Jun
- Container
- Journal of dairy science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3168/jds.2024-26001,
title = {Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology.},
author = {Amin U and Yeung CK and Zheng H},
year = {2025},
journal = {Journal of dairy science},
doi = {10.3168/jds.2024-26001},
url = {https://doi.org/10.3168/jds.2024-26001}
}RIS
TY - JOUR TI - Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology. AU - Amin U AU - Yeung CK AU - Zheng H PY - 2025 JO - Journal of dairy science DO - 10.3168/jds.2024-26001 UR - https://doi.org/10.3168/jds.2024-26001 ER -
APA
U, A., CK, Y., & H, Z. (2025). Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology.. Journal of dairy science. https://doi.org/10.3168/jds.2024-26001
Source records
- pubmed · retrieved 2026-09-25T20:57:00.713Z