Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions
Lai Wei, Tianai Ge, Jing Zhao, Li Wang, Jiang Jiang
Topics & Concepts
EmulsionAerationChemistryStabilizer (aeronautics)ChromatographyChemical engineeringFood sciencePea proteinViscosityAdsorptionMaterials scienceComposite materialBiochemistryOrganic chemistryEngineeringMechanical engineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis