Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein

Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein

The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifie...

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Bibliographic Details
Main Authors: Shengyu ZHANG, Han WEI, Xinyu ZHOU, Mengtian WANG, Chen ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
tea residue
protein
emulsification performance
whey protein
soybean protein isolate
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080023
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