Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil

Published 2018 View Full Article

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Title
Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil
Authors
Keywords
Camellia oleifera Abel., seeds, Emulsifiable proteins, Purification, Structural characteristics, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 644-652
Publisher
Elsevier BV
Online
2018-08-27
DOI
10.1016/j.foodhyd.2018.08.043

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