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The emulsifying properties of protein extracts from perennial ryegrass (Lolium perenne L.) depend on the extraction method

Sara Pérez-Vila, Mark A. Fenelon, James A. O’Mahony, Laura G. Gómez‐Mascaraque

2024Food Hydrocolloids13 citationsDOI

Topics & Concepts

Extraction (chemistry)Isoelectric pointIngredientSolubilityChemistryLolium perenneChloroplastProtein purificationChromatographyPerennial plantFood scienceBotanyBiochemistryBiologyOrganic chemistryGeneEnzymeProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes
The emulsifying properties of protein extracts from perennial ryegrass (Lolium perenne L.) depend on the extraction method | Litcius