Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions
Zhuangli Kang, Jing‐jie Xie, Zhongliang Hu, Yanping Li, Hanjun Ma
Topics & Concepts
EmulsionRheologyViscosityChemistryPhase (matter)Fraction (chemistry)ChromatographySoy proteinGlobulinChemical engineeringMaterials scienceFood scienceComposite materialOrganic chemistryBiologyImmunologyEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications