Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides.

Laixin DaiJörg HinrichsJochen Weiss

Published in: Journal of the science of food and agriculture (2020)

The results indicate a high potential to use acid-hydrolyzed insoluble microalgae protein fractions for the formulation of various emulsion-based food systems. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

human health
climate change
water soluble
risk assessment
randomized controlled trial
ionic liquid
protein protein
fatty acid
amino acid
small molecule