Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein content
Rui Zhang, Yixue Wei, Bowen Zou, Xiaohan Zheng, Chao Ren, Xiaokang Na, Xianbing Xu, Ming Du, Beiwei Zhu, Chao Wu
Topics & Concepts
EmulsionChemical engineeringSoy proteinDenaturation (fissile materials)Protein aggregationChemistryOil dropletAdsorptionFood scienceThermal stabilityHigh proteinProtein stabilityMaterials scienceChromatographyOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis