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(a) Influence of pH and ionic strength (µ) on protein solubility of protein isolates of apricot oil cake protein isolates obtained by cold pressing (PICP) and supercritical fluid extraction (PISFE). Values represent the mean±standard deviation (SD) of n = 3 replicate analysis; (b) Creaming index of protein isolates obtained by cold pressing (CP) (×) and supercritical fluid extraction (SFE) (■) stabilized emulsions during 14 days of storage.
