Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe
Sisheng Li, Bo Jiao, Shi Meng, Weiming Fu, Shah Faisal, Xiaomin Li, Hongzhi Liu, Qiang Wang
Topics & Concepts
ThixotropyEmulsionPickering emulsionChemistryIsoelectric pointViscosityFood scienceSyneresisSucroseChemical engineeringMaterials scienceOrganic chemistryComposite materialEnzymeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications