Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein

The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifier con...

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Detalhes bibliográficos

Principais autores:	Shengyu ZHANG, Han WEI, Xinyu ZHOU, Mengtian WANG, Chen ZHANG
Formato:	Artigo
Idioma:	Chinês
Publicado em:	The editorial department of Science and Technology of Food Industry 2024-12-01
Colecção:	Shipin gongye ke-ji
Assuntos:	tea residue protein emulsification performance whey protein soybean protein isolate
Acesso em linha:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080023
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