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	<title>plant protein modification &#8211; BIOENGINEER.ORG</title>
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		<title>Phosphate tweak turns macadamia waste protein into a powerful emulsion stabilizer</title>
		<link>https://bioengineer.org/phosphate-tweak-turns-macadamia-waste-protein-into-a-powerful-emulsion-stabilizer/</link>
		
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		<pubDate>Sat, 24 Oct 2026 18:21:09 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[food by-product valorization]]></category>
		<category><![CDATA[food emulsifiers]]></category>
		<category><![CDATA[high internal phase emulsions]]></category>
		<category><![CDATA[interfacial adsorption]]></category>
		<category><![CDATA[macadamia protein isolate]]></category>
		<category><![CDATA[phosphorylation]]></category>
		<category><![CDATA[plant protein modification]]></category>
		<category><![CDATA[protein solubility]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[sodium trimetaphosphate]]></category>
		<category><![CDATA[sodium tripolyphosphate]]></category>
		<category><![CDATA[zeta potential]]></category>
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					<description><![CDATA[Phosphorylation with sodium tripolyphosphate raised the solubility of macadamia protein isolate from about 14 percent to nearly 97 percent and enabled the modified protein to stabilize 80 percent oil emulsions for 30 days.]]></description>
		
		
		
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