The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages
Siyu Chen, Di Yu, Xinyu Fu, Xinyue Xie, Jun‐Hua Shao, Haibo Zhao, Chunqiang Li
Topics & Concepts
EmulsionPickering emulsionFood scienceChemistrySoy proteinChemical engineeringChromatographyBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes