Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions
Zhe Liu, Dehui Lin, Rui Shen, Xingbin Yang
Topics & Concepts
Soy proteinPickering emulsionChemical engineeringColloidWettingComposite numberCrystallinityNanofiberMaterials scienceEmulsionThermal stabilityRheologyCelluloseParticle (ecology)Fourier transform infrared spectroscopyChemistryComposite materialFood scienceOceanographyGeologyEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis