Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Lijia Li, Meng Zhang, Xumei Feng, Haodong Yang, Meili Shao, Yuyang Huang, Yang Li, Fei Teng
Topics & Concepts
EmulsionAqueous solutionChemical engineeringAqueous two-phase systemSurface tensionMicrostructureChromatographyGum arabicChemistryXanthan gumMaterials sciencePhase (matter)Zeta potentialRheologyOrganic chemistryComposite materialNanoparticleEngineeringPhysicsQuantum mechanicsProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications