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

Published: 16 March 2025| Version 1 | DOI: 10.17632/djsrjn5yww.1
Contributors:
Usman Amin,
,

Description

The current dataset includes supplementary data for the manuscript titled "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".

Files

Steps to reproduce

All the materials and methods are available in the original manuscript file entitled "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" published in Journal of Dairy Science.

Institutions

  • North Carolina State University
  • California Polytechnic State University

Categories

Tribology, Particle Size Distribution, Food Rheology, Whey Protein

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