Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability
Yunbing Tan, Donpon Wannasin, David Julian McClements
Topics & Concepts
ChemistryIsoelectric pointSalt (chemistry)Ionic strengthFlocculationChemical engineeringFood scienceProtein aggregationSodium CaseinateChromatographyAqueous solutionBiochemistryOrganic chemistryEnzymeEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis