2024peer-reviewed64 citations
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, Qiang Xia
Food Chemistry
Concepts
Pickering emulsionXanthan gumSoy proteinFourier transform infrared spectroscopyChemistryContact angleWettingChemical engineering