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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |