Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological properties. The best emulsion stability was achieve...

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Detalles Bibliográficos
Autores principales: Lomolino, Giovanna, Vincenzi, Simone, Zannoni, Stefania, Marangon, Matteo, De Iseppi, Alberto, Curioni, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039935/
https://www.ncbi.nlm.nih.gov/pubmed/35498974
http://dx.doi.org/10.1016/j.fochx.2022.100232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039935/
https://www.ncbi.nlm.nih.gov/pubmed/35498974
http://dx.doi.org/10.1016/j.fochx.2022.100232

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