Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion
Xingfen He, Bin Wang, Yuhang Xue, Yanhua Li, Mingxiang Hu, Xingwang He, Jie Chen, Yuecheng Meng
Topics & Concepts
CreamingEmulsionRheologyGellan gumChemistryChemical engineeringZeta potentialChromatographyMaterials scienceOrganic chemistryFood scienceComposite materialNanoparticleEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls