Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, Yachao Tian, Jun Liu, Zhongjiang Wang, Zengwang Guo
Topics & Concepts
EmulsionSolubilityYeastProtein stabilityInterface (matter)ChemistryChemical engineeringUltrasonic sensorMaterials scienceBiophysicsAqueous solutionBiochemistryOrganic chemistryBiologyMedicineEngineeringRadiologyGibbs isothermProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes