Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

“…The QPI was extracted according to our previous studies ( Yang et al, 2022 ; Zhang et al, 2021 ). Briefly, quinoa seeds were thoroughly washed with water (quinoa/water = 1:10 (w/w)) at room temperature (∼20 °C) for 5 times before drying in a fume hood overnight.…”

Impact of High Hydrostatic Pressure on the Gelation Behavior and Microstructure of Quinoa Protein Isolate Dispersions

“…QPI dispersions were then frozen for 24 h in a −20 °C freezer before being freeze-dried with a Labconco freeze dryer (model 7753034, Labconco, USA) for 4 days and ground to powders with a pestle and mortar. Finally, the QPI powder was transferred to a plastic bottle and sealed by avoiding sunlight at 20 °C for further uses . The compositional analysis of QPI was done at the Nutrition Laboratory of Massey University.…”

“…Finally, the QPI powder was transferred to a plastic bottle and sealed by avoiding sunlight at 20 °C for further uses. 16 The compositional analysis of QPI was done at the Nutrition Laboratory of Massey University. The protein, fat, ash, and moisture contents of the QPI powder were 91.6, 2.9, 2.8, and 2.7%, respectively.…”

Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)

“…Finally, the findings of this study might find applications in the dairy foods with semi-solid textures, and in high oil emulsions, such as mayonnaises and salad dressings. Further it will be worth investigating if the replacement of MPC70 by some plant-based proteins, such as quinoa protein isolate [24] , [25] and pea protein isolate, which are known to form aggregates, might yield emulsions with similar characteristics.…”