Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide
Zezhou Hao, Xiu-Qing Peng, Chuan‐He Tang
Topics & Concepts
GlycationChemistrySoy proteinAdsorptionPolysaccharideCoalescence (physics)ChromatographyChemical engineeringPea proteinFood scienceBiochemistryOrganic chemistryReceptorPhysicsEngineeringAstrobiologyProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes