The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Agencia Nacional de Promoción Científica y Tecnológica
Universidad Nacional de Rosario
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008
2. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH;Ako;Soft Matter,2009
3. Mechanisms of structure formation in particulate gels of β-lactoglobulin formed near the isoelectric point;Bromley;The European Physical Journal E,2006
4. Carrageenans: Biological properties, chemical modifications and structural analysis - A review;Campo;Carbohydrate Polymers,2009
5. Physicochemical and functional properties of quinoa protein isolate;Elsohaimy;Annals of Agricultural Science,2015
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