Design and characterization of stable nanoemulsions from vegetable oil blends using whey protein isolate as a cholesterol free alternative to egg yolk emulsifier
Fields of Study & Subjects
Proteins in Food Systems
Pickering emulsions and particle stabilization
Microencapsulation and Drying Processes
Publication details
- Journal / source
- Egyptian Journal of Chemistry
- Volume
- 0
- Issue
- 0
- Publication date
- 15 January 2026
- Language
- EN