Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application
Kivia Mislaine Albano, Ângelo Luiz Fazani Cavallieri, Vânia Regina Nicoletti
Topics & Concepts
CreamingPectinEmulsionSoy proteinRheologySonicationChemical engineeringHomogenization (climate)PolysaccharideChemistryShear thinningOil dropletChromatographyParticle sizeMaterials scienceOrganic chemistryFood scienceComposite materialEngineeringBiodiversityBiologyEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications