The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
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Title
The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
Authors
Keywords
Emulsion gel, Electrostatic interaction, Addition sequence, Structure, SPI, Alginate
Journal
FOOD HYDROCOLLOIDS
Volume 113, Issue -, Pages 106537
Publisher
Elsevier BV
Online
2020-12-13
DOI
10.1016/j.foodhyd.2020.106537
References
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