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Ionic strength and pH stability of oil-in-water emulsions prepared with acid-hydrolyzed insoluble proteins from Chlorella protothecoides |
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| Authors: | Laixin Dai Jörg Hinrichs Jochen Weiss |
| Affiliation: | 1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany;2. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany |
| Abstract: | |
| Keywords: | insoluble protein microalgae hydrolysis emulsion ionic strength pH |