pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins
Yunyi Yang, Juyang Zhang, Yang Liu, Linhe Wu, Qing Li, Mengyue Xu, Zhili Wan, To Ngai, Xiaoquan Yang
Topics & Concepts
ChemistryPulmonary surfactantSurface tensionEmulsionAdsorptionChemical engineeringCritical micelle concentrationMicelleChromatographyOrganic chemistryAqueous solutionThermodynamicsBiochemistryEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems