A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber
Xiujie Zhao, Bifen Chen, Zhehao Sun, Tongxun Liu, Yongjian Cai, Lihua Huang, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
EmulsionChemistryChemical engineeringNuclear chemistryOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications