Preparation and Evaluation of the Stability of a Microalgae Oil-water Emulsion by Using Soybean Protein-chitosan Coacervate as an Emulsifier

SUN Ying-en; YUAN Yang; YANG Xiao-quan

doi:10.13982/j.mfst.1673-9078.2016.1.011

Home>Articles>Preparation and Evaluation of the Stability of a Microalgae Oil-water Emulsion by Using Soybean Protein-chitosan Coacervate as an Emulsifier

DOI: 10.13982/j.mfst.1673-9078.2016.1.011

Preparation and Evaluation of the Stability of a Microalgae Oil-water Emulsion by Using Soybean Protein-chitosan Coacervate as an Emulsifier

SUN Ying-en

YUAN Yang

YANG Xiao-quan

Keywords：microalgae oilcomplex coacervationtransglutaminasestability

Publication Date：2016-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2016,32(1)