Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application
Yuqian Zhu, Yubo Zhu, Jingchen Yang, Yanbo Wang, Chen Tan
Topics & Concepts
PolysaccharideMechanism (biology)ChemistryPhase (matter)Chemical engineeringChromatographyOrganic chemistryEngineeringPhilosophyEpistemologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis