Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
Evelyn Dachmann, Verena Nobis, Ulrich Kulozik, Jannika Dombrowski
Topics & Concepts
Isoelectric pointIonic strengthChemistryChemical engineeringSurface chargeSolubilityChromatographyMaterials scienceAqueous solutionOrganic chemistryPhysical chemistryEnzymeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolymer Surface Interaction Studies