Search
ChatPaper
AI Writing
analysis
Analysis
编组
Open Data
more
More
RankingsMust ReadingJournal&ConferenceAI TRAI HistoryMaster Reading TreeXiaomai's Star TalentsTrajectoryTalentNDI TrackerOpenAI sign Language
VIPCreated with Sketch.

Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions

Giovanna Lomolino,Simone Vincenzi,Stefania Zannoni,Matteo Marangon,Alberto De Iseppi,Andrea Curioni

Food Chemistry: X（2022）

Cited 6|Views5
No score
Abstract
•The emulsifying activity of potato proteins was tested in different conditions.•Potato proteins presented a higher emulsifying activity at pH 4.8.•Electrostatic attraction occurs between Potato proteins and k-carrageenan at pH 3.•k-carrageenan strengthens the structure of Potato proteins - stabilised emulsions.
More
Translated text
Key words
Food emulsion,Potato proteins,Patatin,K-carrageenan,Electrostatic complexes
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined