Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate

Stabilizing emulsion using complex biopolymers is a common strategy. It would be very interesting to characterize the impact of charge density on the emulsifying properties of complex polyelectrolytes carrying opposite charges. In this study, cationic modified microcrystalline celluloses (CMCC) of d...

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Detalles Bibliográficos
Autores principales: Guo, Yunsi, Feng, Sirui, Li, Zhangpeng, Jiang, Minghao, Xiao, Zile, Chen, Lichun, Zhang, Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562696/
https://www.ncbi.nlm.nih.gov/pubmed/36230173
http://dx.doi.org/10.3390/foods11193100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562696/
https://www.ncbi.nlm.nih.gov/pubmed/36230173
http://dx.doi.org/10.3390/foods11193100

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