Technofunctional characterisation of a protein concentrate from the red seaweed, Palmaria palmata
The technofunctional properties of a Palmaria palmata protein concentrate (PPPC, 47 % (w/w) protein) generated at semi-pilot scale were assessed. The overall solubility, nitrogen solubility index (NSI), colour, electrophoretic profile, water and oil binding capacity (WBC and OBC), foam capacity and...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003609 |
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