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

Activity: Talks and presentationsConference presentations

Description

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 titleNew Food Analytics Conference 2021: Nils Foss Excellence Prize
Event typeConference
LocationCopenhagen, Denmark
Degree of RecognitionInternational