Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Topics & Concepts
EmulsionFibrilSurface tensionViscosityChemistryAdsorptionMaterials scienceChemical engineeringComposite materialOrganic chemistryBiochemistryEngineeringPhysicsQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes