Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios

Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios

The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. Th...

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Bibliographic Details
Main Authors: Zhi Wang, Yubo Zhao, Haotian Liu, Qian Chen, Qian Liu, Baohua Kong
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
High internal phase Pickering emulsion
Soy protein isolate
Sodium alginate
Emulsifying capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005370

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http://www.sciencedirect.com/science/article/pii/S2590157523005370

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