https://www.selleckchem.com/pr....oducts/ecc5004-azd50
f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.Herein, a novel electrochemical biosensor was construct
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