The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion
Mingming Zhong, Yufan Sun, Yuanda Sun, Yuyang Huang, Baokun Qi, Yang Li
Topics & Concepts
EmulsionCreamingChemistrySalt (chemistry)ChromatographyAdsorptionCarboxymethyl celluloseParticle sizeFourier transform infrared spectroscopyIonChemical engineeringSodiumOrganic chemistryEngineeringPhysical chemistryProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes