Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein-Reference-Cited by-同舟云学术

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Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein

Published:2009-07-28 Issue:4 Volume:4 Page:273-280
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Gharsallaoui Adem,Cases Eliane,Chambin Odile,Saurel Rémi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-009-9125-8.pdf

Reference29 articles.

1. A. Batista, A. Raymundo, I. Sousa, J. Empis, J. Franco, Food Biophys. 1, 216 (2006)

2. V. Ducel, J. Richard, Y. Popineau, F. Boury, Biomacromolecules 5, 2088 (2004)

3. V.B. Galazka, E. Dickinson, D.A. Ledward, Food Hydrocoll. 13, 425 (1999)

4. A. Fidantsi, G. Doxastakis, Colloids Surf., B 21, 119 (2001)

5. E.A. Makri, G.I. Doxastakis, Food Chem. 98, 558 (2006)

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