Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)-Reference-Cited by-同舟云学术

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

Published:2016-10 Issue: Volume:209 Page:203-210
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ruiz Geraldine Avila,Xiao Wukai,van Boekel Martinus,Minor Marcel,Stieger Markus

Funder

Wageningen University and Research Centre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch;International Journal of Food Science and Technology,2009

2. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

3. Functional and bioactive properties of quinoa seed protein hydrolysates;Aluko;Journal of Food Science,2003

4. Aislados proteínicos de granos altoandinos chenopodiaceas; quinua “chenopodium quinoa” – cañahua “chenopodium pallidicaule” por precipitación isoeléctrica;Aora;Revista Boliviana de Química,2009

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