Effect of pH on emulsification performance of a new functional protein from jackfruit seeds

Published 2019 View Full Article

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Title
Effect of pH on emulsification performance of a new functional protein from jackfruit seeds
Authors
Keywords
Jackfruit seed protein, Emulsion, Emulsifying properties, Rheological properties, Microstructure
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 325-334
Publisher
Elsevier BV
Online
2019-02-19
DOI
10.1016/j.foodhyd.2019.02.032

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