Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations

Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations

In the present manuscript protein isolates and hydrolysates have countless applications in the food industry due to their functional (solubility, emulsifying power, adsorption capacity, foaming capacity) and nutritional properties [1]. In the present manuscript, the interfacial, rheological, and fun...

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Bibliographic Details
Main Authors: José Fernando Solanilla-Duque, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:JCIS Open
Subjects:
Quinoa
Interfacial properties
Functional food
Protein isolates
Emulsions
Foaming
Online Access:http://www.sciencedirect.com/science/article/pii/S2666934X25000042
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