Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths-Reference-Cited by-同舟云学术

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Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

Published:2018-08 Issue: Volume:81 Page:481-489
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dapčević-Hadnađev Tamara,Hadnađev Miroslav,Lazaridou Athina,Moschakis Thomas,Biliaderis Costas G.

Funder

Provincial Secretariat for Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Ca2+-induced gelation of pre-heated whey protein isolate;Barbut;Journal of Food Science,1993

2. Influence of lipids on the thermal and mechanical properties of concentrated starch gels;Biliaderis;Journal of Agricultural and Food Chemistry,1991

3. Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels;Chantrapornchai;Food Hydrocolloids,2002

4. Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates;Clemente;Food Chemistry,1999

5. Gelation properties of soya and whey protein isolate mixtures;Comfort;Food Hydrocolloids,2002

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