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Emulsifying characteristics of commercial canola protein–hydrocolloid systems

  • Published:2005-07 Issue:6 Volume:38 Page:659-672
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Uruakpa Florence O.,Arntfield S.D.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. AOAC (1990). Official methods of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists

2. Protein polysaccharide interactions during network formation: observations involving canola protein;Arntfield,1998

3. Amino acids, peptides and proteins;Cheftel,1985

4. pH and sodium chloride effects on emulsifying properties of egg yolk phosvitin;Chung;Journal of Food Science,1992

5. Interrelationship of molecular and functional properties of food proteins;Damodaran,1989

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