Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions
Abstract This study reports the effect of pH (2, 7, 10) and heat treatment (80 °C for 30 min) on…
emulsifying properties
Comparative Characterization of Oil Body Proteins from Hemp, Plum, and Jujube Seed and Their Application in Curcumin-Loaded Artificial Oleosomes
Abstract The structural and functional characteristics of oil body proteins (OBPs) isolated from hemp, plum, and jujube seeds were systematically…
Hemp (Cannabis sativa L.) Seed Protein–EGCG Conjugates: Covalent Bonding and Functional Research
Abstract In order to make HPI have a wide application prospect in the food industry, we used EGCG to modify…