Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
Yameng Han, Ling Zhu, Hui Zhang, Tongtong Liu, Gangcheng Wu
Topics & Concepts
Guar gumSoy proteinChemical engineeringChemistryGellan gumTernary operationHydrophobic effectPermeationIntermolecular forceMaterials scienceOrganic chemistryMembraneMoleculeFood scienceProgramming languageEngineeringComputer scienceBiochemistryProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications