Mechanism of Ultrasonic Emulsification of Soy Protein Isolate
Soy Protein Isolate (SPI) has attracted much attention due to its rich nutritional content and excellent functional properties. SPI emulsification refers to the process of disrupting the water-oil balance under the action of shear or breaking forces, uniformly dispersing oil droplets as extremely small liquid droplets in immiscible water, forming a homogeneous and stable water-oil … Read more