Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions
Ye-Tong Yao, Wenyue Wang, Hua‐Min Liu, Lixia Hou, Xue‐De Wang
Topics & Concepts
CreamingEmulsionSurface tensionChemistryZeta potentialChemical engineeringChromatographyParticle sizeMaterials scienceOrganic chemistryQuantum mechanicsNanoparticleEngineeringPhysicsPhysical chemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties