Stability and Physical Properties of Oil-Water Emulsions Stabilized by Mixtures of Plant Protein Globulins and Polysaccharides.

Project: PhD

Project Details


In this research, we will focus on the surface properties of plant protein and polysaccharide complex on the oil-water interface, and then link the surface properties to macroscopic stability and physical properties (e.g., viscosity) of the emulsions.
Effective start/end date3/10/22 → …


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