Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate
Duanquan Lin, Alan L. Kelly, Song Miao
Topics & Concepts
CreamingSoy proteinEmulsionChemical engineeringChemistryChromatographyCoalescence (physics)Particle sizeMaterials scienceOrganic chemistryFood scienceAstrobiologyEngineeringPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties