Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Li Liang, Shuang Zhang, Yang Li
Topics & Concepts
CreamingWhey protein isolateFlocculationIsoelectric pointEmulsionRheologyChemistryChemical engineeringWhey proteinAdsorptionChromatographyOil dropletSoy proteinViscoelasticityPickering emulsionMaterials scienceOrganic chemistryFood scienceComposite materialEngineeringEnzymeProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes