Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Li Liang, Li Liang
Topics & Concepts
EmulsionSoy proteinNanoparticleAdsorptionChemical engineeringZeta potentialExtrusionChemistryMaterials scienceNanotechnologyOrganic chemistryComposite materialBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis