Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions
Jintao Yang, Lu Liu, Zhongyue Tang, Zhengbing Yang, Wei Zhang, Yong Zhu, Xuefeng Zeng, Luyao Zhang
Topics & Concepts
EmulsionMethyl celluloseAdsorptionPectinChemistryChemical engineeringSoy proteinChromatographyCelluloseComposite numberHydroxypropyl celluloseOrganic chemistryMaterials sciencePolymerFood scienceComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes