Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of...

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Veröffentlicht in:	Food biophysics 2021-03, Vol.16 (1), p.139-151
Hauptverfasser:	Vall-llosera, Mar, Jessen, Flemming, Henriet, Pauline, Marie, Rodolphe, Jahromi, Mastaneh, Sloth, Jens J., Mohammadifar, Mohammad Amin, Petersen, Heidi Olander, Jørgensen, Bo Munk, Casanova, Federico
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Biological and Medical Physics Biophysics Calorimetry Chemical composition Chemical properties Chemistry Chemistry and Materials Science Confocal microscopy Denaturation Differential scanning calorimetry Emulsions Fish skins Food Science Gel electrophoresis Gelatin Interface stability Interfacial properties Original Article Physicochemical properties Proteins Scanning microscopy Sodium lauryl sulfate Surface tension Thermal properties Thermodynamic properties Ultrasonic processing Ultrasound
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