Elucidating the phase behavior and emulsifying properties of mung bean protein isolate and carboxymethyl cellulose with varying charge densities

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Abdul Razzak, Young Gon Ju, Seockmo Ku, Seong-jun Cho

DOI: 10.2139/ssrn.6035123

Cited by: 0

References: 20

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Polysaccharides Composition and Applications

References 20