Effect of W/O pre-emulsion prepared with different emulsifiers on the physicochemical properties of soy protein isolate-based emulsion films
Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng
Topics & Concepts
EmulsionUltimate tensile strengthMaterials scienceChemical engineeringLecithinChromatographyChemistryComposite materialEngineeringNanocomposite Films for Food Packagingbiodegradable polymer synthesis and propertiesProteins in Food Systems