Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteins
Author:
Affiliation:
1. Department of Animal and Food Sciences University of Kentucky Lexington Kentucky USA
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15930
Reference25 articles.
1. EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
2. Emulsifying properties of some legume proteins
3. Simultaneous Conductivity and Viscosity Measurements as a Technique To Track Emulsion Inversion by the Phase-Inversion-Temperature Method
4. Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique
5. Viscosity and emulsifying ability of fish and chicken muscle protein
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