Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic
Jinning Liu, Hualu Zhou, Yunbing Tan, Jorge L. Muriel Mundo, David Julian McClements
Topics & Concepts
PectinGum arabicWhey protein isolateSoy proteinChemistryBiopolymerModified starchStarchPolysaccharideAqueous solutionArabicEmulsionChromatographyFood scienceWhey proteinChemical engineeringPolymerOrganic chemistryPhilosophyEngineeringLinguisticsProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications