High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations
Zhongyu Zuo, Xinxia Zhang, Ting Li, Jianjun Zhou, Yang Yang, Xiaobo Bian, Li Wang
Topics & Concepts
MicrostructureSonicationMaterials scienceChemical engineeringPhase (matter)EmulsionPea proteinViscoelasticityHigh proteinChemistryChromatographyFood scienceComposite materialBiochemistryOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications