Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers
Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang, Chuan‐He Tang
Topics & Concepts
Soy proteinChemistryChitosanSteric effectsColloidAdsorptionChemical engineeringPhase (matter)Food scienceOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization