Protein isolates from Cajanus cajan L. as surfactant for o:w emulsions: pH and ionic strength influence on protein structure and emulsion stability
E. Sosa, María Guadalupe Chaves, J. Sebastian Henao Ossa, Alejandra Viviana Quiroga, María Victoria Avanza
Topics & Concepts
Ionic strengthEmulsionChemistrySolubilityFlocculationPulmonary surfactantViscosityChromatographyCajanusChemical engineeringAqueous solutionMaterials scienceBiochemistryOrganic chemistryComposite materialHorticultureBiologyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis