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The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene

Duanquan Lin, Alan L. Kelly, Song Miao

2021Food Chemistry78 citationsDOI

Topics & Concepts

EmulsionSoy proteinChemistryFlocculationChromatographyChemical engineeringOrganic chemistryFood scienceEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene | Litcius