Emulsifying properties of water-soluble proteins extracted from the microalgae: Chlorella sorokiniana and Phaeodactylum tricornutum

Food and Function

Volumn 10, Issue 2, 2019, Pages 754-764

  Ebert, Sandra ^a   Grossmann, Lutz ^a   Hinrichs, Jörg ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; EMULSIFICATION; EXTRACTION; MICROORGANISMS; OSTWALD RIPENING; PARTICLE SIZE; SODIUM CHLORIDE;

CHLORELLA SOROKINIANA; DROPLET SIZE DISTRIBUTIONS; EMULSIFYING PROPERTY; HIGH PRESSURE HOMOGENIZATION; INTERFACIAL ACTIVITY; MEAN PARTICLE DIAMETER; PHAEODACTYLUM TRICORNUTUM; WATER SOLUBLE PROTEIN;

PROTEINS;

EMULSIFYING AGENT; PROTEIN; WATER;

CHEMISTRY; CHLORELLA; DIATOM; EMULSION; FRACTIONATION; MICROALGA; PH; SOLUBILITY;

CHEMICAL FRACTIONATION; CHLORELLA; DIATOMS; EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; MICROALGAE; PROTEINS; SOLUBILITY; WATER;

EID: 85061859508     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c8fo02197j     Document Type: Article

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