Effects of κ-carrageenan on the emulsifying ability and encapsulation properties of pea protein isolate-grape seed oil emulsions
Wenjuan Wang, Rui Sun, Suping Ji, Qiang Xia
Topics & Concepts
CurcuminChemistryRheologyCoalescence (physics)EmulsionWettingChemical engineeringCarrageenanOil dropletContact angleAdsorptionFood scienceChromatographyMaterials scienceOrganic chemistryBiochemistryAstrobiologyComposite materialPhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis