Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradie...

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Detalles Bibliográficos
Autores principales: Kasprzak, Mirosław M., Jarzębski, Maciej, Smułek, Wojciech, Berski, Wiktor, Zając, Marzena, Östbring, Karolina, Ahlström, Cecilia, Ptasznik, Stanisław, Domagała, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296879/
https://www.ncbi.nlm.nih.gov/pubmed/37372498
http://dx.doi.org/10.3390/foods12122288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296879/
https://www.ncbi.nlm.nih.gov/pubmed/37372498
http://dx.doi.org/10.3390/foods12122288

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