Adsorption of chia proteins at interfaces : kinetics of foam and emulsion formation and destabilization
Abstract: Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air...
Guardado en:
| Autores principales: | López, Débora Natalia, Boeris, Valeria, Spelzini, Darío, Bonifacio, Carla, Panizzolo, Luis A., Abirached, Cecilia |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/8771 |
| Aporte de: |
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