Emulsifying Capacity of Cowpea Protein Isolates. Effect of Thermal and Hydrolytic Treatment-Reference-Cited by-同舟云学术

Emulsifying Capacity of Cowpea Protein Isolates. Effect of Thermal and Hydrolytic Treatment

Published:2023-05-08 Issue:2 Volume:78 Page:366-374
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Thompson Cinthia M. B.,Acevedo Belén A.,Añón María C.,Avanza María V.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01072-8.pdf

Reference25 articles.

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3. Lafarga T, Alvarez C, Villaró S, Bobo G, Aguiló-Aguayo I (2020) Potential of pulse-derived proteins for developing novel vegan edible foams and emulsions. Int J Food Sci Technol 55:475–481. https://doi.org/10.1111/ijfs.14286

4. Kim W, Wang Y, Selomulya C (2020) Dairy and plant proteins as natural food emulsifiers. Trends Food Sci Technol 105:261–272. https://doi.org/10.1016/j.tifs.2020.09.012

5. Keerati-u-rai M, Corredig M (2009) Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocoll 23:2141–2148. https://doi.org/10.1016/j.foodhyd.2009.05.010

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