Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition
Zhaojun Wang, Lu Zhang, Xiaomin Zhang, Maomao Zeng, Zhiyong He, Jie Chen
Topics & Concepts
Soy proteinIsoelectric pointSurface tensionRheologyHydrolysateZeta potentialParticle sizeChemistryMaterials scienceAdsorptionChemical engineeringChromatographyFood scienceComposite materialOrganic chemistryHydrolysisNanoparticleEnzymePhysicsEngineeringNanotechnologyPhysical chemistryQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes