Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin
Yan Tian, Ahmed Taha, Peipei Zhang, Zhen Zhang, Hao Hu, Siyi Pan
Topics & Concepts
ChemistrySolubilityAdsorptionIonic strengthZeta potentialChemical engineeringKineticsElectrostaticsIntermolecular forceChromatographyAqueous solutionOrganic chemistryMoleculePhysical chemistryNanoparticlePhysicsEngineeringQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization