Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum

In this paper, a colloidal dispersion at different pH containing soybean protein isolate (SPI) microgel particles and xanthan gum (XG) was used as the aqueous phase to prepare O/W emulsion gels with soybean oil. Properties of SPI microgel particles were analyzed by particle size, Zeta‐potential, sec...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2024-11, Vol.101 (11), p.1287-1298
Hauptverfasser:	Mao, Jixian, Cui, Lujie, Meng, Zong
Format:	Artikel
Sprache:	eng
Schlagworte:	contact angle droplets electrostatic attraction electrostatic interactions electrostatic repulsion emulsifying emulsions microgels microstructure particle size pH‐induced Pickering emulsion gel protein isolates protein microgel soy protein soybean oil xanthan gum zeta potential
Online-Zugang:	Volltext
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