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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...
Shranjeno v:
| izdano v: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2021
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| Teme: | |
| Online dostop: | 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 |
| Oznake: |
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