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Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment
Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25–1.5 wt %), pH (3.0–9.0), NaCl concentration (0–350 mmol/L) and thermal treatment (70–90 °C, 30 min) on...
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| Publicat a: | Molecules |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6100609/ https://ncbi.nlm.nih.gov/pubmed/29949852 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23071533 |
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