Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides-Reference-Cited by-同舟云学术

Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides

Published:2019-05-17 Issue:23 Volume:67 Page:6551-6558
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grossmann Lutz¹,Ebert Sandra¹,Hinrichs Jörg²,Weiss Jochen¹^ORCID

Affiliation:

1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany

2. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany

Funder

Ministry of Science, Research and the Arts of Baden-W?rttemberg

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05337

Reference40 articles.

1. Safety evaluation of Whole Algalin Protein (WAP) from Chlorella protothecoides

2. Algal Proteins: Extraction, Application, and Challenges Concerning Production

3. Late type of daughter cell wall synthesis in one of the Chlorellaceae, Parachlorella kessleri (Chlorophyta, Trebouxiophyceae)

4. Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure

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