Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres
Haozhi Chen, Shahid Iqbal, Peng Wu, Ronggang Pan, Ni Wang, Rizwan Ahmed Bhutto, Wajid Rehman, Xiao Dong Chen
Topics & Concepts
Lipid digestionRheologyChemistryFood scienceLipolysisEmulsionSoy proteinSoybean oilApparent viscosityPea proteinPolysaccharideDigestion (alchemy)ViscosityChromatographyChemical engineeringBiochemistryMaterials scienceLipaseEnzymeAdipose tissueEngineeringComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis