Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
Shengnan Wang, Jinjie Yang, Guoqiang Shao, Danni Qu, Hekai Zhao, Lina Yang, Lijie Zhu, Yutang He, He Liu, Danshi Zhu
Topics & Concepts
FlocculationCreamingRheologyZeta potentialSoy proteinChemical engineeringPolysaccharideEmulsionParticle sizeAdsorptionChemistryApparent viscosityDynamic mechanical analysisViscoelasticityViscosityChromatographyMaterials scienceFood scienceComposite materialOrganic chemistryNanoparticlePolymerEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes