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Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Guannan Liu, Miao Hu, Xiaoqian Du, Baokun Qi, Keyang Lu, Shijiao Zhou, Fengying Xie, Yang Li

2021Food Hydrocolloids103 citationsDOI

Topics & Concepts

EmulsionBilayerSuccinylationChemistryChemical engineeringSoy proteinIsoelectric pointOil dropletChromatographyOrganic chemistryMembraneFood scienceLysineBiochemistryEngineeringAmino acidEnzymeProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis
Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions | Litcius