Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
Yin Gao, Dehui Lin, Haonan Peng, Runguan Zhang, Bin Zhang, Xingbin Yang
Topics & Concepts
Pickering emulsionEmulsionRheologyChemical engineeringOil dropletMaterials scienceSoybean oilChemistryChromatographyComposite materialFood scienceEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsAdvanced Cellulose Research Studies