The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
The aim of the study was to evaluate the effect of heat- (95 °C) and/or salt (0.1 M NaCl) treatment on the physical stability and rheological properties of oil-in-water emulsions stabilized with chickpea protein concentrates (CPCs) for various purposes. Thus, the particle size distribution (PSD), sh...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/7/2698 |