Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
Cuixia Sun, Chenxi Wang, Zheqiang Xiong, Yapeng Fang
Topics & Concepts
Whey protein isolateChemistryGum arabicWhey proteinFibrilCoacervatePolysaccharideDisulfide bondChemical engineeringXanthan gumFood scienceChromatographyRheologyBiochemistryMaterials scienceEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications