Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
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DOI: 10.1016/j.foodhyd.2019.04.040
Abstract: Abstract In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w) and soluble soybean polysaccharides (SSPS, 0.5% w/w) was assessed. The assembly was performed… read more here.
Keywords: nanoparticles assembled; freeze; freeze thaw; mixtures whey ... See more keywords