Cargando…
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...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100609/ https://www.ncbi.nlm.nih.gov/pubmed/29949852 http://dx.doi.org/10.3390/molecules23071533 |