HIGHLIGHTS
- who: Mitsutoshi Nakajima and Marcos A. Neves from the Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan, College of Food and have published the research: Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers, in the Journal: (JOURNAL)
- what: The authors aimed to prepare monodisperse emulsions by MC emulsification stabilized by two different types of protein emulsifiers separately or in combination. This study demonstrated that the MC emulsion stabilized with the mixed protein emulsifier had better properties and stability than the emulsions stabilized . . .
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