Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, Sisheng Li, David Julian McClements
Topics & Concepts
EmulsionOil dropletRheologyChemical engineeringChemistryBiopolymerPulmonary surfactantAdsorptionLipid dropletSoybean oilIonic strengthChromatographyPolymerMaterials scienceFood scienceOrganic chemistryComposite materialAqueous solutionBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes