Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties
Xi Chen, Jianfei Zhu, Dongling Tian, Zongyang Li
Topics & Concepts
ThixotropySoybean oilFood scienceChemistryTartaric acidEmulsionThiobarbituric acidPeroxideLipid oxidationSoy proteinPeroxide valueFood chemistryRheologyFatty acidOrganic chemistryAntioxidantChemical engineeringMaterials scienceLipid peroxidationCatalysisGreen chemistryCitric acidIonic liquidEngineeringComposite materialFood Chemistry and Fat AnalysisProteins in Food Systems