Stable under weak acid
Phenolic acids adjust the isoelectric point of soy protein isolate, enhancing electrostatic interaction with chitosan to form a stable bilayer emulsion under weak acid conditions.
Jin, Hua · Yi, Wu · Wenkang, Li · Lifeng, Shang · Wanze, Zhang · Xu, Jing
Food Chemistry: X 2025
Higher absolute Zeta potential values
Thicker droplet boundary membrane
Better emulsion storage, oxidation, and thermal stability under weak acid conditions