Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
Xingzhong Zhang, Yujie Lei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu
Topics & Concepts
Isoelectric pointAdsorptionChemistryChemical engineeringRheologyCircular dichroismViscoelasticityDynamic mechanical analysisCelluloseOil dropletProtein adsorptionCoacervateEmulsionChromatographyOrganic chemistryMaterials scienceCrystallographyPolymerComposite materialEnzymeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications