Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates
Fanjun Meng, Jiaming Li, Cong Yang, Miao Wang, Xiao Liu
Topics & Concepts
CoacervateRheologyCarrageenanSoy proteinChemical engineeringChemistryPhase (matter)PolysaccharideEmulsionAdsorptionYield (engineering)Materials scienceElastic modulusMicrostructureChromatographyComposite materialOrganic chemistryFood scienceEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes