Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins
Wenhui Cao, Rui Gao, Xin Wan, Zhiyong He, Jie Chen, Yaosong Wang, Wenyi Hu, Jianlin Li, Weiwei Li
Topics & Concepts
Random coilSoy proteinGlobular proteinChemistryRheologyEmulsionDestabilisationBiophysicsZeta potentialHydrophobic effectShear thinningChemical engineeringMaterials scienceCrystallographyComposite materialFood scienceBiochemistryCircular dichroismNanotechnologyNanoparticleBiologyPsychologyEngineeringSocial psychologyProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications