Publication | Closed Access

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

Electrostatic Protein-polysaccharide InteractionsEmulsion GelsEngineeringBiotechnologyO/w EmulsionsMicro-encapsulationProtein EngineeringBiophysicsBiomolecular EngineeringEmulsion