2022peer-reviewed56 citations
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
Sisheng Li, Bo Jiao, Shah Faisal, Yu Zhang, Bicong Wu, Wei Li +3 more
Food Hydrocolloids
Concepts
EmulsionChemistryXanthan gumPulmonary surfactantLauric acidChromatographyCationic polymerizationSunflower oil