The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex
Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Lihua Huang, Mouming Zhao, Qiangzhong Zhao
Topics & Concepts
EmulsionChemical engineeringRheologyAdsorptionThixotropyChemistryEgg whiteFlocculationMaterials scienceFiberElastic modulusChromatographyComposite materialOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications