Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum
Zhihua Pang, Fang Tong, Siyuan Jiang, Cunshe Chen, Xinqi Liu
Topics & Concepts
Soy proteinViscosityChemistryRheologyParticle sizeZeta potentialApparent viscosityParticle (ecology)Reduced viscosityCentrifugationChromatographyChemical engineeringMaterials scienceFood scienceComposite materialNanoparticlePhysical chemistryGeologyEngineeringOceanographyProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications