Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions
Laixin Dai, Jörg Hinrichs, Jochen Weiß
Topics & Concepts
HydrolysisFlocculationEmulsionHydrolysateChemistryChromatographyCoalescence (physics)SolubilityFraction (chemistry)Particle sizePea proteinCreamingChlorellaHydrolyzed proteinProtein aggregationFood scienceBiochemistryOrganic chemistryBotanyAlgaeBiologyPhysical chemistryAstrobiologyAlgal biology and biofuel productionProteins in Food SystemsBotanical Research and Applications