Influence of pH and salt concentration on protein solubility, emulsifying and foaming properties of sesame protein concentrate
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference19 articles.
1. Nilo Rivas, R., J.E. Dench, and J.C. Caygill, Nitrogen Extractability of Sesame (Sesamum indicum L.) Seed and the Preparation of Protein Isolates,J. Sci. Food Agric. 32:565–571 (1981).
2. Kinsella, J.E., and R.R. Mohite, The Physicochemical Characteristics and Functional Properties of Sesame Proteins, inNew Protein Foods, Vol. 5, edited by A.M. Altschul and H.L. Wilcke, Academic Press Inc., New York, 1985, pp. 435–456.
3. Johnson, L.A., T.M. Suleiman, and E.W. Lusas, Sesame Seed: A Review and Prospects,J. Am. Oil. Chem. Soc. 56:463–468 (1979).
4. Wolf, W.J., Soybean Proteins: Their Functional, Chemical and Physical Properties,J. Agric. Food Chem. 18(6):969–976 (1970).
5. Kinsella, J.E., Functional Properties of Soy Proteins,J. Am. Oil Chem. Soc. 56:244–258 (1979).
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