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Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

Débora N López1, Valeria Boeris1, Darío Spelzini1

  • 1Área Fisicoquímica, Departamento de Química Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Suipacha 531, Rosario, Argentina; Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Pellegrini 3314, Rosario, Argentina.

Colloids and Surfaces. B, Biointerfaces
|May 21, 2019
PubMed

Keywords:
Chia protein isolatesInterfacial propertiesChia protein extractionFood emulsion stabilityProtein surface hydrophobicityFoam formation kinetics

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