High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, Youling L. Xiong, Mi‐Jung Choi, Mi‐Jung Choi
Topics & Concepts
Mung beanPhase (matter)ChemistryFood scienceChromatographyChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications