Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum
Woongjun Hwang, Jiseon Lee, Mi‐Jung Choi
Topics & Concepts
Xanthan gumEmulsionGallic acidChemistrySoy proteinStabilizer (aeronautics)Hydrogen bondChemical engineeringPhase (matter)RheologyChromatographyOrganic chemistryMaterials scienceFood scienceMoleculeAntioxidantComposite materialMechanical engineeringEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems