Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
Huan Fan, Peilei Zhu, Gan Hui, Yue Shen, Zongjie Yong, Qingling Xie, Mingchun Wang
Topics & Concepts
Whey protein isolateEmulsionChemistryChemical engineeringStarchWhey proteinThermal stabilityChromatographyIonic strengthDynamic mechanical analysisViscosityAmorphous solidFood scienceMaterials sciencePolymerCrystallographyOrganic chemistryComposite materialAqueous solutionEngineeringProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization