Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
EmulsionIsoelectric pointAdsorptionChemistryEgg whiteChemical engineeringChromatographySoybean oilIonic strengthMatrix (chemical analysis)Organic chemistryFood scienceEnzymeAqueous solutionEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis