Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation
Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk, Song Miao
Topics & Concepts
SyneresisEmulsionShrinkageSoy proteinSunflower oilChemistryChromatographyChemical engineeringWhey protein isolateMaterials scienceComposite materialWhey proteinFood scienceOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes