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Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions.
Xiaoying Zhang
Shuang Zhang
Fengying Xie
Lu Han
Liang Li
Lianzhou Jiang
Baokun Qi
Yang Li
Published in:
Journal of the science of food and agriculture (2020)
SPI-WPI complexes can form a thick adsorption layer around oil droplets, resulting in increased expansion modulus of the interfacial layer, which improves emulsion stability. © 2020 Society of Chemical Industry.
Keyphrases
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ionic liquid
molecular dynamics simulations
fatty acid
electron transfer
perovskite solar cells
protein protein
binding protein
amino acid
aqueous solution
genetic diversity
small molecule