The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

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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Bibliographic Details
Main Authors:	Karolina Östbring, María Matos, Ali Marefati, Cecilia Ahlström, Gemma Gutiérrez
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Series:	Foods
Subjects:	rapeseed press cake cold-pressed emulsifying properties zeta potential turbiscan emulsion stability
Online Access:	https://www.mdpi.com/2304-8158/10/7/1657

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