Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

Published 2016 View Full Article

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Title
Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment
Authors
Keywords
Tomato seed protein, Salt stability, SDS-PAGE, Thermal denaturation, Creaming, Charge screening
Journal
FOOD HYDROCOLLOIDS
Volume 57, Issue -, Pages 160-168
Publisher
Elsevier BV
Online
2016-01-29
DOI
10.1016/j.foodhyd.2016.01.014

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