Keyphrases
Emulsion
100%
Water-soluble Protein
100%
Tenebrio Molitor
100%
Stabilizing Capacity
100%
Stabilizing Effect
28%
Emulsion System
28%
Amphiphilic Protein
14%
Physicochemical Properties
14%
Commercial Application
14%
Active Ingredients
14%
Protein Content
14%
Spherical Structure
14%
Further Application
14%
Food Industry
14%
High Thermal Stability
14%
Shear Thinning
14%
Stable Emulsion
14%
Oil-in-water Emulsion
14%
Rheological Test
14%
Fat-soluble
14%
Oil Fraction
14%
Food Industry Applications
14%
PH Stability
14%
High Internal Phase Emulsion
14%
Alkaline Method
14%
Natural Emulsifier
14%
Emulsifying Ability
14%
Three-phase Contact Angle
14%
Speed Dispersion
14%
Food Science
Food Industry
100%
Emulsion System
100%
Scanning Electron Microscopy
50%
Emulsifier
50%
Contact Angle
50%
Thermostability
50%
Protein Content
50%