Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases
Anlei Ge, Shahid Iqbal, Xiao Dong Chen
Topics & Concepts
RheologyEmulsionSoy proteinChemical engineeringPectinChemistryAqueous solutionPolysaccharideMicrostructureCarrageenanViscosityApparent viscosityParticle sizeThermal stabilityDynamic mechanical analysisRheometryChromatographyMaterials scienceOrganic chemistryPolymerFood scienceComposite materialCrystallographyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications