Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins
Jingrong Ma, Haiming Chen, Weijun Chen, Jilin Wu, Zengqing Li, Ming Zhang, Qiuping Zhong, Wenxue Chen
Topics & Concepts
ChemistryZeta potentialEmulsionDenaturation (fissile materials)GlobulinCocos nuciferaSolubilityCovalent bondChromatographyFood scienceNuclear chemistryChemical engineeringBiochemistryOrganic chemistryBotanyBiologyNanoparticleEngineeringImmunologyProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications