Proteolysis of potato protein concentrate (PPC): physical stability and interfacial rheology of fish oil-in-water emulsion

Activity: Talks and presentationsConference presentations


In this study, denatured PPC was subjected in enzymatic hydrolysis by Neutrase (Neut), Flavourzyme (Flav), Alcalase (Alc) and trypsin (Try) during different time intervals (3, 6, 12 and 24 h). After measuring degree of hydrolysis (DH), physiochemical properties, emulsion stability and interfacial properties including adsorption kinetics and linear/non- linear dilatational surface rheology were characterized with a drop tensiometer.
Period17 Nov 2021
Event titleFood Analytics Conference 2021
Event typeConference
LocationCopenhagen, DenmarkShow on map
Degree of RecognitionInternational