Understanding the foam stability mechanisms of complex formed by soy protein isolate and different charged polysaccharides: Air/water interfacial behavior and rheological characteristics
Yameng Han, Ling Zhu, Hui Zhang, Tongtong Liu, Gangcheng Wu
Topics & Concepts
Soy proteinRheologyGellan gumGuar gumPolysaccharideChitosanAdsorptionChemical engineeringViscoelasticityChemistryMaterials scienceFood scienceComposite materialOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications