Litcius/Paper detail

50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

Sisheng Li, Bo Jiao, Shah Faisal, Yu Zhang, Bicong Wu, Wei Li, Aimin Shi, Hongzhi Liu, Qiang Wang

2022Food Hydrocolloids57 citationsDOI

Topics & Concepts

EmulsionChemistryXanthan gumPulmonary surfactantLauric acidChromatographyCationic polymerizationSunflower oilDiacetylChemical engineeringFood scienceRheologyNuclear chemistryOrganic chemistryMaterials scienceBiochemistryFatty acidEngineeringComposite materialProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers | Litcius