Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels
Nadia Lingiardi,
Micaela Galante,
Darío Spelzini
Abstract:BackgroundThis work studies emulsion gel formulation with quinoa proteins (QP), high‐oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1‐2%) and the oil volume fraction (10–30‐50%) on the physicochemical and mechanical properties of emulsion gel systems. Emulsion gels (EG) were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability.ResultsThe microstructure of EG showed that with increas… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.