Effect of pH and protein particle shape on the stability of amylopectin–xyloglucan water-in-water emulsions
Bianca Hazt, Helen P. Bassani, João Machado, João Luiz Aldinucci Buzzo, Joana Léa Meira Silveira, Rilton Alves de Freitas
Topics & Concepts
XyloglucanAmylopectinEmulsionPickering emulsionChemical engineeringChemistryAdsorptionPolysaccharideParticle (ecology)Phase (matter)ChromatographyParticle sizePolymerOrganic chemistryStarchAmylosePhysical chemistryOceanographyGeologyEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsPolysaccharides Composition and Applications