Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
Shijiao Wang, Zenan Wu, Lingyue Jia, Xinhui Wang, Tian Xiao He, Lu Wang, Gaojie Yao, Fengying Xie
Topics & Concepts
Sodium alginateEmulsionChemistryChemical engineeringSodiumChromatographyBiochemistryOrganic chemistryEngineeringProteins in Food SystemsFreezing and Crystallization ProcessesMicroencapsulation and Drying Processes