Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies
Toya Ishii, Kentaro Matsumiya, Yasuki Matsumura
Topics & Concepts
AdsorptionChemistrySurface tensionSalt (chemistry)Coalescence (physics)ColloidAcetic acidChemical engineeringSalting outPulmonary surfactantOil dropletElectrolyteChromatographyEmulsionOrganic chemistryAqueous solutionBiochemistryPhysicsQuantum mechanicsAstrobiologyElectrodeEngineeringPhysical chemistryProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis