Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
ChemistryEmulsionGallic acidAlkali metalAdsorptionSurface tensionAntioxidantCovalent bondChromatographyNuclear chemistryOrganic chemistryPhysicsQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes