Scenedesmus obliquus protein concentrate: A sustainable alternative emulsifier for the food industry
Monique Ellen Torres da Silva, Mithyzi Andrade Leal, Michael de Oliveira Resende, Márcio Arêdes Martins, Jane Sélia dos Reis Coimbra
Topics & Concepts
Isoelectric pointChemistryCreamingIonic strengthFood scienceSoy proteinFood industryChromatographyWhey proteinDispersityEmulsionOrganic chemistryAqueous solutionEnzymeProteins in Food SystemsAlgal biology and biofuel productionBotanical Research and Applications