Characterization of the structure and properties of the isolating interfacial layer of oil–water emulsions stabilized by soy hull polysaccharide: Effect of pH changes
Shengnan Wang, Danni Qu, Guilan Zhao, Lina Yang, Lijie Zhu, Hong Song, He Liu
Topics & Concepts
EmulsionChemistrySoy proteinThermal stabilityViscosityChemical engineeringPolysaccharideMicrostructureRheologyApparent viscosityParticle sizeChromatographyOil dropletOrganic chemistryFood scienceMaterials scienceCrystallographyComposite materialPhysical chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes