EFFECT OF THERMAL TREATMENTS AND pH MODIFICATION ON THE RHEOLOGICAL PROPERTIES OF O/W EMULSIONS STABILISED BY FOOD PROTEINS

摘要

Food industry usually generates a large amount of by-products that may have some undesirable environmental impact. A way to get benefits from these by-products is to explore the functional properties of protein concentrates in order to obtain some added value products, as has been proposed for low-value by-products generated in the fish or starch industry, or extract specific protein fractions that could be utilized as functional ingredients in foods.