Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration
Qiaoli Zhao, Xin Hong, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
RheologyChemical engineeringMaterials scienceEmulsionPea proteinViscoelasticityPhase (matter)ViscosityAqueous two-phase systemAdsorptionChemistryComposite materialOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization