Modulating physicochemical and interfacial properties of faba bean proteins under thermal treatment and pH shifting: implications for emulsion stabilization
Shuyang Wang, Song Miao, Da‐Wen Sun
Topics & Concepts
CreamingEmulsionChemistryHeat stabilityParticle sizeThermal stabilityThermal treatmentChemical engineeringParticle (ecology)Soya beanChromatographyThermalFood scienceParticle-size distributionProtein isolateProteins in Food SystemsAfrican Botany and Ecology StudiesFood Chemistry and Fat Analysis