Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins
Yunbing Tan, Parker Walter Lee, Tony Duncan Martens, David Julian McClements
Topics & Concepts
Isoelectric pointSoy proteinRuBisCOChemistryWhey proteinFood sciencePlant proteinPea proteinWhey protein isolateEmulsionSoybean ProteinsChromatographyBiochemistryPhotosynthesisEnzymeProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes