Microalgae-loaded SPI-based monodisperse emulsions prepared by PREMIX membrane emulsification: Effect of pH and HHP on droplet size and droplet size distribution

Microalgae-loaded SPI-based monodisperse emulsions prepared by PREMIX membrane emulsification: Effect of pH and HHP on droplet size and droplet size distribution

Emulsions containing Chlorella vulgaris (CV), Arthrospira platensis (AP), Soy Protein Isolate (SPI) powders, or their combination as emulsifiers were prepared at 2 or 3 % protein concentration by intramembrane PREMIX membrane emulsification. Then, the effect of pH (3.5, no-change, 10) and HHP (0.1 a...

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Bibliographic Details
Main Authors: Emilson León-Florian, Noriyuki Igura, Mario Perez-Won, Jophous Mugabi, Liliana Zura-Bravo, Roberto Lemus-Mondaca
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Emulsion
Soy protein isolate
Spirulina
Chlorella
PREMIX emulsification
Droplet size
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002397
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