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

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<sub>2</sub>). API shows higher solubility in distilled water at pH 7, while at t...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Nasir Mehmood Khan, Muhammad Saeed, Farman Ali Khan, Shujaat Ahmad, Muhammad Asif Nawaz, Zia Ullah Khan, Muhammad Shafique, Mazen Almehmadi, Osama Abdulaziz, Abid Ullah
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: MDPI AG 2022-06-01
Σειρά:Molecules
Θέματα:
API (acorn protein isolate)
rheology
emulsifying properties
solubility
ionic salts
Διαθέσιμο Online:https://www.mdpi.com/1420-3049/27/11/3646

Διαδίκτυο

https://www.mdpi.com/1420-3049/27/11/3646

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