Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Anja Schwenzfeier"'
Publikováno v:
Food Hydrocolloids, 35, 9-18
Food Hydrocolloids 35 (2014)
Food Hydrocolloids 35 (2014)
It has been suggested previously that charged polysaccharides present in algae soluble protein isolate (ASPI) contribute to its foaming and emulsifying properties. In this study ASPI was fractioned into one fraction enriched in uronic acids (the buil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c74f00f305dfa8e00045b8a4c07e126
https://doi.org/10.1016/j.foodhyd.2013.07.019
https://doi.org/10.1016/j.foodhyd.2013.07.019
Publikováno v:
Food Hydrocolloids, 30(1), 258-263
Food Hydrocolloids 30 (2013) 1
Food Hydrocolloids 30 (2013) 1
To study possible applications of microalgae proteins in foods, a colourless, protein-rich fraction was isolated from Tetraselmis sp. In the present study the emulsion properties of this algae soluble protein isolate (ASPI) were investigated. Droplet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57268b3cb773bd5569220e74f981ddef
https://doi.org/10.1016/j.foodhyd.2012.06.002
https://doi.org/10.1016/j.foodhyd.2012.06.002
Publikováno v:
Bioresource Technology, 102(19), 9121-9127
Bioresource Technology 102 (2011) 19
Bioresource Technology 102 (2011) 19
Extraction of high-value protein fractions for techno-functional applications in foods can considerably increase the commercial value of microalgae biomass. Proteins from Tetraselmis sp. were extracted and purified after cell disintegration by bead m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fa765081675e970f903ee7d578fb369
https://doi.org/10.1016/j.biortech.2011.07.046
https://doi.org/10.1016/j.biortech.2011.07.046
Publikováno v:
Food Hydrocolloids 33 (2013) 1
Food Hydrocolloids, 33(1), 111-117
Food Hydrocolloids, 33(1), 111-117
In this study the foam properties of algae soluble protein isolate (ASPI), a mixture of mainly proteins and polysaccharides, were investigated as function of isolate concentration (0.1–1.0 mg/mL) and pH (3.0–7.0) at 10 mM and 200 mM NaCl. In addi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b2b50a6edb45ff366d475f8620c3c8
https://research.wur.nl/en/publications/foam-properties-of-algae-soluble-protein-isolate-effect-of-ph-and
https://research.wur.nl/en/publications/foam-properties-of-algae-soluble-protein-isolate-effect-of-ph-and
