Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio
Liping Feng, Xin Jia, Jinxin Yan, Wenjia Yan, Lijun Yin
Topics & Concepts
EmulsionRheologyPectinSoy proteinThermal stabilityMicrostructureSugar beetChemical engineeringMaterials scienceChemistryChromatographyComposite materialFood scienceEngineeringHorticultureBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes