The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
Duanquan Lin, Alan L. Kelly, Song Miao
Topics & Concepts
EmulsionSoy proteinChemical engineeringRheologyPolysaccharideChemistryChromatographySuspension (topology)Materials scienceOrganic chemistryComposite materialMathematicsEngineeringHomotopyBiochemistryPure mathematicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes