Journal of Colloid and Interface Science 551 (2019) 297–304 Contents lists available at ScienceDirect Journal of Colloid and Interface Science journal homepage: www.elsevier.com/locate/jcis Regular Article Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface a b a b,⇑ a,⇑ Laixin Dai , Jotam Bergfreund , Corina L. Reichert , Peter Fischer , Jochen Weiss Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland graphical a bstract article i nfo abstract Article history: Microalgae are promising protein sources due to their overall high protein content. The low aqueous- Received 21 March 2019 solubility of microalgae proteins, however, limits their application in food, pharmaceutical or personal Revised 6 May 2019 care systems, unless solubility is enhanced by e.g. hydrolysis. In this study, we examined the interfacial Accepted 7 May 2019 rheological properties at the oil-water interface of insoluble microalgae protein-rich fraction from Available online 8 May 2019 Chlorella protothecoides and their hydrolysates prepared by hydrolysis in hydrochloric acid at
Journal of Colloid and Interface Science – Elsevier
Published: Sep 1, 2019
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