Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
Mengjie Geng, Zhongkun Wang, Lang Qin, Ahmed Taha, Linxiao Du, Xiaoyun Xu, Siyi Pan, Hao Hu
Topics & Concepts
EmulsionSoy proteinChemistryHomogenization (climate)CaroteneSolubilityFood scienceChromatographySodium CaseinateChemical engineeringOrganic chemistryBiodiversityEcologyEngineeringBiologyProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes