High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics
Juyang Zhao, Yiyu Chen, Shuo Xu, Xuwei Fang, Feiran Yang, Yuanyuan Li
Topics & Concepts
KineticsSoy proteinRheologyChemistryEmulsionIn vitroRutinFood sciencePhase (matter)Chemical engineeringChromatographyBiochemistryOrganic chemistryMaterials scienceEngineeringQuantum mechanicsPhysicsAntioxidantComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications