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Water-in-water PEG/DEX/protein microgel emulsions : effect of microgel particle size on the rate of emulsion phase separation

2025
journal article
article
10.1016/j.foodhyd.2025.111425
Journal
Food Hydrocolloids
140
Author
Balis Andrzej

Gochev Georgi

Truzzolillo Domenico

Lupa Dawid

Szyk-Warszynska Liliana
Show more
Volume
167
Article ID
111425
ISSN
0268-005X
Keywords in English

water-in-water emulsions

protein microgel

β-lactoglobulin

phase separation

droplet coalescence

droplet sedimentation

Language
English
Journal language
English
Affiliation
Wydział Fizyki, Astronomii i Informatyki Stosowanej : Instytut Fizyki im. Mariana Smoluchowskiego
dc.affiliationWydział Fizyki, Astronomii i Informatyki Stosowanej : Instytut Fizyki im. Mariana Smoluchowskiego
dc.contributor.authorBalis, Andrzej
dc.contributor.authorGochev, Georgi
dc.contributor.authorTruzzolillo, Domenico
dc.contributor.authorLupa, Dawid - 456980
dc.contributor.authorSzyk-Warszynska, Liliana
dc.contributor.authorZawala, Jan
dc.date.accessioned2025-04-16T12:11:51Z
dc.date.available2025-04-16T12:11:51Z
dc.date.createdat2025-04-15T08:50:37Zen
dc.date.issued2025
dc.description.volume167
dc.identifier.articleid111425
dc.identifier.doi10.1016/j.foodhyd.2025.111425
dc.identifier.issn0268-005X
dc.identifier.urihttps://ruj.uj.edu.pl/handle/item/551596
dc.languageeng
dc.language.containereng
dc.rightsDodaję tylko opis bibliograficzny
dc.rights.licenceBez licencji otwartego dostępu
dc.subject.enwater-in-water emulsions
dc.subject.enprotein microgel
dc.subject.enβ-lactoglobulin
dc.subject.enphase separation
dc.subject.endroplet coalescence
dc.subject.endroplet sedimentation
dc.subtypeArticle
dc.titleWater-in-water PEG/DEX/protein microgel emulsions : effect of microgel particle size on the rate of emulsion phase separation
dc.title.journalFood Hydrocolloids
dc.typeJournalArticle
dspace.entity.typePublicationen
dc.affiliation
Wydział Fizyki, Astronomii i Informatyki Stosowanej : Instytut Fizyki im. Mariana Smoluchowskiego
dc.contributor.author
Balis, Andrzej
dc.contributor.author
Gochev, Georgi
dc.contributor.author
Truzzolillo, Domenico
dc.contributor.author
Lupa, Dawid - 456980
dc.contributor.author
Szyk-Warszynska, Liliana
dc.contributor.author
Zawala, Jan
dc.date.accessioned
2025-04-16T12:11:51Z
dc.date.available
2025-04-16T12:11:51Z
dc.date.createdaten
2025-04-15T08:50:37Z
dc.date.issued
2025
dc.description.volume
167
dc.identifier.articleid
111425
dc.identifier.doi
10.1016/j.foodhyd.2025.111425
dc.identifier.issn
0268-005X
dc.identifier.uri
https://ruj.uj.edu.pl/handle/item/551596
dc.language
eng
dc.language.container
eng
dc.rights
Dodaję tylko opis bibliograficzny
dc.rights.licence
Bez licencji otwartego dostępu
dc.subject.en
water-in-water emulsions
dc.subject.en
protein microgel
dc.subject.en
β-lactoglobulin
dc.subject.en
phase separation
dc.subject.en
droplet coalescence
dc.subject.en
droplet sedimentation
dc.subtype
Article
dc.title
Water-in-water PEG/DEX/protein microgel emulsions : effect of microgel particle size on the rate of emulsion phase separation
dc.title.journal
Food Hydrocolloids
dc.type
JournalArticle
dspace.entity.typeen
Publication
Affiliations
No affiliation
Balis, Andrzej
Gochev, Georgi
Truzzolillo, Domenico
Szyk-Warszynska, Liliana
Zawala, Jan
Wydział Fizyki, Astronomii i Informatyki Stosowanej
Lupa, Dawid

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