Construct · 1 fields · 1 citations

emulsifying activity index: a standalone construct

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emulsifyingactivity index1 CONSTRUCTEmulsifying activityPEARCE · FOOD SCIENCE

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Food science

a turbidimetric measure of the interfacial area stabilized per gram of protein in a freshly formed emulsion.

In food science, emulsifying activity index refers to a turbidimetric measure of the interfacial area stabilized per gram of protein in a freshly formed emulsion. This meaning comes from Pearce (1978) in Journal of Agricultural and Food Chemistry.[1]

Unit
Recovery means
Measured by

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Nearby constructs

emulsion1 fields · 1 citationsanchor · a standalone constructindex5 fields · 11 citationsjingle · one word, five constructsmeasure2 fields · 4 citationsjingle · one word, two constructs

References

  1. Pearce, K. N., & Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26(3), 716-723. https://doi.org/10.1021/jf60217a041

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