Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein
Zhaoshi Chen, Ge Wang, Muyuan Zhao, Peiyao Zhao, Runkang Qiu, Bei Fan, Aijun Hu, Liya Liu, Fengzhong Wang, Fengzhong Wang
Topics & Concepts
Aqueous solutionChemical engineeringPhase (matter)ChemistryAqueous two-phase systemMaterials scienceOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes