Encapsulation of squalene in oil-in-water emulsions: Utilization of heat-polymerized whey proteins as emulsifiers

International Journal of Biological Macromolecules 2026

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Authors: Lekshmi RG Kumar, Vidya Mohanan, P. A. Pavithra, K.K. Anas

DOI: 10.1016/j.ijbiomac.2026.151090

Cited by: 2

References: 40

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 40