Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

Changes in protein concentration (PC), pH, and ionic strength (IS) influenced the physicochemical, structural, and rheological properties of emulsions made with natural emulsifiers. This study used rice bran protein concentrates (RBPC) to create RBPC-stabilized emulsions (RBP-E) and examined their e...

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Bibliographic Details
Main Authors: Abd Rahim, Farah Nadiah, Wan Ibadullah, Wan Zunairah, Saari, Nazamid, Mustapha, Nor Afizah, Brishti, Fatema Hossain, Mohammad Rashedi, Ismail Fitry, Shukri, Radhiah
Format: Article
Language:English
Published: Institution of Chemical Engineers 2024
Online Access:http://psasir.upm.edu.my/id/eprint/115577/
http://psasir.upm.edu.my/id/eprint/115577/1/115577.pdf

Internet

http://psasir.upm.edu.my/id/eprint/115577/
http://psasir.upm.edu.my/id/eprint/115577/1/115577.pdf

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