Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
Yihui Wang, Yueyue Yang, Liangyun Xu, Chao Qiu, Aiquan Jiao, Zhengyu Jin
Topics & Concepts
ChemistryEmulsionThermal stabilityStarchRheologyChromatographyChemical engineeringOrganic chemistryThermodynamicsPhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes