Glycosylated Plant Proteins

Stabilize high internal phase emulsions

Ultrasound-assisted glycosylation significantly improves solubility and interfacial properties of plant proteins, enabling stabilization of high internal phase emulsions and better 3D printing.

Reng, Zou · Xu, Jing · Guo, Zengwang · Wang, Zhongjiang · Huang, Zhaoxian · Wang, Lechuan · Jiang, Lianzhou

Food Hydrocolloids 2025

Specifications

Solubility increased
{'zh': '14.8', 'en': '50.4'} %
increased by mV
{'zh': '2', 'en': '11'} mV

Advantages

H<sub>0</sub> increased from 305.9 to 327.6