Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates-Reference-Cited by-同舟云学术

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

Published:2015-11 Issue: Volume:77 Page:360-367
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chang C.,Tu S.,Ghosh S.,Nickerson M.T.

Funder

Saskatchewan Ministry of Agriculture Development Fund

Saskatchewan Canola Development Commission

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Methods 920.87;AOAC,2003

4. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

5. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

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