Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate

This study was designed to evaluate the emulsifying and rheological properties of acorn protein isolate (API) in different pH mediums (pH 3, 7 and 9) and in the presence of ionic salts (1 M NaCl and 1 M CaCl(2)). API shows higher solubility in distilled water at pH 7, while at the same pH, a decreas...

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Detalles Bibliográficos
Autores principales: Khan, Nasir Mehmood, Saeed, Muhammad, Khan, Farman Ali, Ahmad, Shujaat, Nawaz, Muhammad Asif, Khan, Zia Ullah, Shafique, Muhammad, Almehmadi, Mazen, Abdulaziz, Osama, Ullah, Abid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182220/
https://www.ncbi.nlm.nih.gov/pubmed/35684582
http://dx.doi.org/10.3390/molecules27113646

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182220/
https://www.ncbi.nlm.nih.gov/pubmed/35684582
http://dx.doi.org/10.3390/molecules27113646

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