Food research international (Ottawa, Ont.)EmulsionsHydrogen-Ion ConcentrationViscosityRheologyPlant Proteins
pH-shift treatment enhances stability and functional properties of rapeseed protein high internal phase emulsions.
Xinyue Xiang, Zihua Liu, Wenfei Xiong, Yijun Yao, Chao Chen, Lifeng Wang
Published: 202510.1016/j.foodres.2025.117087
Abstract
This study investigates the impact of pH-shift treatment on the properties of rapeseed protein high internal phase emulsions (HIPEs). The results demonstrate that pH-shift treatment significantly enhances the functional characteristics of HIPEs. Morp…
Preview only. Read the full abstract at the source