Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradie...

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Bibliographic Details
Main Authors: Mirosław M. Kasprzak, Maciej Jarzębski, Wojciech Smułek, Wiktor Berski, Marzena Zając, Karolina Östbring, Cecilia Ahlström, Stanisław Ptasznik, Jacek Domagała
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
rapeseed protein
emulsion
microstructure
encapsulation of lipids
partial micro-coalescence
Online Access:https://www.mdpi.com/2304-8158/12/12/2288

Internet

https://www.mdpi.com/2304-8158/12/12/2288

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