Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer
Qian Shen, Hongmin Dai, Luming Wen, Wei Zheng, Beixi Li, Jun Dai, Bin Li, Yijie Chen
Topics & Concepts
EmulsionChemistryAdsorptionPenetration (warfare)ChromatographyRheologySolubilityParticle sizeChemical engineeringOrganic chemistryMaterials sciencePhysical chemistryEngineeringComposite materialOperations researchProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications