Effect of Cationic Modified Microcrystalline Cellulose on the Emulsifying Properties and Water/Oil Interface Behavior of Soybean Protein Isolate
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DOI: 10.3390/foods11193100
Abstract: 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… read more here.
Keywords: protein isolate; modified microcrystalline; spi cmcc; charge ... See more keywords