High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Jingnan Zhang, Siqi Zhao, Qian Liu, Qian Chen, Haotian Liu, Baohua Kong, Baohua Kong
Topics & Concepts
ViscoelasticityMaterials scienceChemical engineeringPea proteinAdsorptionPhase (matter)Particle (ecology)RheologyChitosanParticle sizeChemistryComposite materialBiochemistryOrganic chemistryGeologyEngineeringOceanographyProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes