刊名:International Journal of Biological Macromolecules
出版年:2017
出版时间:February 2017
年:2017
卷:95
期:Complete
页码:1179-1189
全文大小:1138 K
卷排序:95
文摘
Protein concentration followed by protein-pH interaction was had grate effect on emulsions properties. Salt did not cause any destabilization in emulsions. FTIR spectroscopy was used to evaluate protein behavior in protein-stabilized emulsions. The maximum emulsifying capacity and stability and the minimum creaming were observed at pH 7.