| 研究開始時の研究の概要 |
Pulse and algae proteins are expected as substitutes for animal-based proteins. Furthermore these proteins can exhibit as an emulsifier for emulsions. In this study, we attempt to clear the influence of different emulsification conditions on emulsion stability (mean droplet diameter and droplet diameter distribution etc), functional properties, digestibility, and physicochemical properties (protein conformational changes, protein-water-oil interactions, and rheological properties) of pulse/algae protein-based emulsions.
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