Evaluation of the emulsifying properties of cottonseed protein isolates

Author:

Tsaliki E.,Pegiadou S.,Doxastakis G.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Thermoreversible size selective swelling polymers as a means of purification and concentration of lupin seed proteins isolates (Lupinus albus spp. Graecus);Alamanou;Food Hydrocolloids,1995

2. Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus spp. Graecus);Alamanou;Food Hydrocolloids,1997

3. AOCS (1983) Official and Tentative Methods of the American Oil Chemist's Society. 3rd Ed., revised. Chicago, Illinois, USA. Vol. 1.

4. Cotton seed protein derivatives and their potential food uses;Berardi,1979

5. A dispresed anisotropic phase as the origin of the weak-gel properties of aqueous xanthan gum;Carnali;Journal of Applied Polymer Science,1991

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