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Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions

Xiao Liu, Fanjun Meng, Cong Yang, Xiaohui Wu, Miao Wang

2024Food Bioscience16 citationsDOI

Topics & Concepts

RheologyCarrageenanSoy proteinChemistryEmulsionFood scienceChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions | Litcius