High internal phase emulsions stabilized solely by soy protein isolate

Wang, YQ; Fan, B; Tong, LT; Lu, C; Li, SY; Sun, J; Liu, LY; Wang, FZ

Wang, FZ (通讯作者)，Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.

JOURNAL OF FOOD ENGINEERING, 2022; 318 ():

Abstract

We demonstrated soy protein isolate (SPI) at pH 3 is suitable for preparing edible HIPEs with internal phase of corn oil, even at protein concentratio......

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