Analysis of oil-water interface behavior of soy protein isolate-β-Lactoglobulin blend system and rheological properties in high internal phase emulsion
Runkang Qiu, Peihua Ma, Zhaoshi Chen, Huanxiang Luo, Linggao Liu, Linggao Liu, Bei Fan, Li‐Tao Tong, Lili Wang, Liya Liu, Liya Liu, Fengzhong Wang, Fengzhong Wang
Topics & Concepts
EmulsionSoy proteinRheologyPea proteinPhase (matter)Sodium CaseinateChemical engineeringChemistryMaterials scienceWhey proteinWhey protein isolateChromatographyFood scienceOrganic chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties