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...

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Detalles Bibliográficos
Autores principales: Östbring, Karolina, Matos, María, Marefati, Ali, Ahlström, Cecilia, Gutiérrez, Gemma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303418/
https://www.ncbi.nlm.nih.gov/pubmed/34359527
http://dx.doi.org/10.3390/foods10071657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303418/
https://www.ncbi.nlm.nih.gov/pubmed/34359527
http://dx.doi.org/10.3390/foods10071657

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