Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient
The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein extraction on the sensory quality of emulsions with 0...
Furkejuvvon:
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2024-06-01
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| Ráidu: | Future Foods |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2666833524000765 |
| Fáddágilkorat: |
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