Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
Jia Cao, Xiaohong Tong, Jianjun Cheng, Zeyu Peng, Sai Yang, Xinru Cao, Mengmeng Wang, Haibo Wu, Huan Wang, Lianzhou Jiang, Lianzhou Jiang
Topics & Concepts
Gum arabicRheologySoy proteinArabicWhey proteinChemistryChemical engineeringWhey protein isolateEmulsionFood scienceSodium CaseinateChromatographyMaterials scienceOrganic chemistryComposite materialEngineeringLinguisticsPhilosophyProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis