تحميل...
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins
Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated a...
محفوظ في:
| الحاوية / القاعدة: | Foods |
|---|---|
| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8303418/ https://ncbi.nlm.nih.gov/pubmed/34359527 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071657 |
| الوسوم: |
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