Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance
Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu
Topics & Concepts
Soy proteinPickering emulsionCreamingChemical engineeringEmulsionRheologyCelluloseChemistryParticle sizeParticle (ecology)ChromatographyPolymer chemistryMaterials scienceOrganic chemistryFood scienceComposite materialGeologyEngineeringOceanographyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis