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