High internal phase emulsions stabilized solely by soy protein isolate
Yongquan Wang, Bei Fan, Li‐Tao Tong, Cong Lü, Shuying Li, Jing Sun, Liya Liu, Fengzhong Wang
Topics & Concepts
EmulsionSoy proteinConfocal laser scanning microscopyPhase (matter)Materials scienceLaser MicroscopyChromatographyChemistryCorn oilVolume (thermodynamics)ConfocalFood scienceBiomedical engineeringBiochemistryMedicineOrganic chemistryOpticsQuantum mechanicsPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes