Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics
Letícia S. Ferreira, Thais C. Brito‐Oliveira, Samantha C. Pinho
Topics & Concepts
SolubilityRheologyEmulsionSoy proteinChemical engineeringChemistryMaterials scienceChromatographyComposite materialFood scienceOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition