Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion
Yuehan Shan, Yue Zhao, Hongjuan Wang, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Yongqiang Cheng, Xingfeng Xu
Topics & Concepts
CurdlanEmulsionSyneresisChemical engineeringBiopolymerBilayerLipid digestionChemistryMaterials scienceLipaseChromatographyFourier transform infrared spectroscopyLocust bean gumRheologyLayer (electronics)MonolayerLipid bilayerOil dropletOleic acidOctadecyltrichlorosilaneDigestion (alchemy)Proteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications