Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
Feifei Du, Qi Yue, Hongbing Huang, Peng Wang, Xinglian Xu, Zongyun Yang
Topics & Concepts
EmulsionChemistryXanthan gumChemical engineeringAqueous two-phase systemAqueous solutionPhase (matter)FlocculationParticle (ecology)ChromatographyParticle sizeMaterials scienceRheologyOrganic chemistryPhysical chemistryEngineeringOceanographyGeologyComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization