Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013
4. Comparative PhysicoChemical evaluation of tiger-nut, soybean and coconut milk sources;Belewu;International Journal of Agriculture and Biology,2007
5. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011
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