Jump to Main Content
- Ebert, Sandra, et al. Show all 4 Authors
- Food & function 2019 v.10 no.2 pp. 754-764
- Chlorella sorokiniana; Phaeodactylum tricornutum; droplet size; emulsifying properties; emulsions; freeze drying; homogenization; manufacturing; microalgae; microstructure; models; oil-water interface; oils; pH stability; particle size; protein content; proteins; sodium chloride; storage time; water solubility
- ... This study investigated the formation and stability of emulsions with lyophilized water-soluble protein extracts from two different microalgae species. Lyophilized soluble protein extracts from Chlorella sorokiniana and Phaeodactylum tricornutum with a protein content of 39.2 and 37.2 wt%, respectively, were used. Drop-shape analysis showed them to have considerable interfacial activity at the oil ...