Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases
Anlei Ge, Shahid Iqbal, Timothy V. Kirk, Xiao Dong Chen
Topics & Concepts
RheologyWhey protein isolateWhey proteinLocust bean gumPolysaccharideAqueous solutionChemical engineeringCarrageenanEmulsionChemistryAqueous two-phase systemChitosanOil dropletFood scienceChromatographyMaterials scienceOrganic chemistryComposite materialXanthan gumEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications