Digestibility of emulsions stabilized by rice and cowpea proteins: interfacial composition and modulation of lipid digestion
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These data refer to the article Digestibility of emulsions stabilized by rice and cowpea proteins: Interfacial composition and modulation of lipid digestion (Mota da Silva et al., University of Campinas, Brazil). In this study, we evaluated rice (RBP) and cowpea (CBP) proteins, individually and combined, as emulsifiers to modulate lipid digestibility. Analyses included protein characterization, emulsion properties, in vitro digestion (FFA release), and SDS-PAGE of non-adsorbed proteins.
提供机构：
. Faculdade de Engenharia de Alimentos)
创建时间：
2025-01-01
