Phosphate tweak turns macadamia waste protein into a powerful emulsion stabilizer
Phosphorylation with sodium tripolyphosphate raised the solubility of macadamia protein isolate from about 14 percent to nearly 97 percent and ...
Tag: food emulsion stability improvement
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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