Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum

Documenti analoghi

• Optimization of emulsion properties of chickpea protein and its application in food
  di: Wen Xu, et al.
  Pubblicazione: (2024)
• Quantitative trait loci governing seed protein, oil, and linolenic acid concentration in soybean
  di: E. R. Moore Ronald, et al.
  Pubblicazione: (2024)
• Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat
  di: Natália Aparecida Mello, et al.
  Pubblicazione: (2025)
• Comparison of the quality of soybean meal and oil by soybean production origin
  di: Huazhen Liu, et al.
  Pubblicazione: (2024)
• Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions
  di: Jia‐rong Huang, et al.
  Pubblicazione: (2024)