Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface
Farah Nadiah Abd Rahim, Wan Zunairah Wan Ibadullah, Nazamid Saari, Nor Afizah Mustapha, Fatema Hossain Brishti, Ismail-Fitry Mohammad Rashedi, Radhiah Shukri
Topics & Concepts
Ionic strengthEmulsionCreamingChemistryAdsorptionFlocculationRheologyBranProtein adsorptionViscositySolubilityChemical engineeringParticle sizeApparent viscosityChromatographyAqueous solutionMaterials scienceOrganic chemistryPhysical chemistryComposite materialEngineeringRaw materialProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis