Jamming to unjamming: Phase transition in cyclodextrin-based emulsions mediated by sodium casein

Jie Hou1, Hua-Neng Xu1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.

Abstract