Physicochemical and functional properties of protein isolate produced from Australian chia seeds
Author:
Funder
RMIT University
CSIRO
Australian Research Council’s Linkage project
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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2. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009
3. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins;Anandharamakrishnan;LWT – Food Science and Technology,2008
4. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999
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