Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, Qiang Xia
Topics & Concepts
Pickering emulsionXanthan gumSoy proteinFourier transform infrared spectroscopyChemistryContact angleWettingChemical engineeringHydrogen bondHydrophobic effectPolymer chemistryEmulsionOrganic chemistryMaterials scienceFood scienceRheologyMoleculeComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications