2022peer-reviewed78 citations
High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations
Zhongyu Zuo, Xinxia Zhang, Ting Li, Jianjun Zhou, Yang Yang, Xiaobo Bian +1 more
Food Chemistry
Concepts
MicrostructureSonicationMaterials scienceChemical engineeringPhase (matter)EmulsionPea proteinViscoelasticity