Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106399
Abstract: Abstract Salt-extracted canola protein isolate (CPI) from a cold-pressed meal was used (1–4 wt%) to develop concentrated 50% canola oil-in-water emulsions (pH 7) using a high-pressure homogenizer and the effect of various environmental factors on emulsion… read more here.
Keywords: salt; canola protein; rheology; stability ... See more keywords
Rheological and Microstructural Characteristics of Canola Protein Isolate-Chitosan Complex Coacervates.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14599
Abstract: Wastage of byproducts such as canola meal is a pressing environmental concern, and canola protein isolate (CPI)-chitosan (Ch) coacervates have a good potential to utilize and convert the wastes into a high value added product.… read more here.
Keywords: complex coacervates; canola protein; cpi; rheological microstructural ... See more keywords