Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions
Liurong Huang, Yu Chen, Shuang Ding, Lulu Qu, Ronghai He, Chunhua Dai
Topics & Concepts
Whey protein isolateCarboxymethyl celluloseIsoelectric pointChemistryConjugateWhey proteinChromatographyOrganic chemistrySodiumEnzymeMathematicsMathematical analysisProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes