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The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes

This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.0, 11.5, and 12.0, followed by precipitation at pH 5.0, 5...

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Detalles Bibliográficos
Autores principales:	Pu, Shunchang, Yin, Cong, Zhang, Xingguo, Zhang, Yu, Lu, Ning, Xiong, Guoyuan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179968/ https://www.ncbi.nlm.nih.gov/pubmed/35681394 http://dx.doi.org/10.3390/foods11111644

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