Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
Mengqi Zhang, Yanjun Yang, Nuria C. Acevedo
Topics & Concepts
EmulsionChewinessRheologyViscositySoybean oilMicrostructureOil dropletChemical engineeringMaterials scienceComposition (language)ChemistryFood scienceChromatographyComposite materialBiochemistryEngineeringPhilosophyLinguisticsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis