Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration
Henan Zou, Ning Zhao, Sihui Li, Shuang Sun, Xinran Dong, Cuiping Yu
Topics & Concepts
LecithinCreamingEmulsionChemistryChromatographyAdsorptionEgg lecithinChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes