Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

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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 bubbling an...

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Detalles Bibliográficos
Autores principales:	López, Débora Natalia, Boeris, Valeria, Spelzini, Darío, Bonifacino, Carla, Panizzolo, Luis A., Abirached, Cecilia
Formato:	article artículo acceptedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Chia Protein Isolates Interfacial Properties Emulsion Stability Foam Stability
Acceso en línea:	http://hdl.handle.net/2133/14847 http://hdl.handle.net/2133/14847
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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