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Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives

Yuanyuan Zhang, Haobo Jin, Yanli Wang, E Li, S. Zakiuddin Ali, Xiang Fan, Yanbin Song, Yunxin Sun, Long Sheng

2024Food Hydrocolloids26 citationsDOI

Topics & Concepts

Chemical engineeringDual (grammatical number)ChemistryMaterials scienceEngineeringArtLiteratureProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives | Litcius