Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein-Reference-Cited by-同舟云学术

Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein

Published:2021-03 Issue: Volume:112 Page:106335
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alavi Farhad,Chen Lingyun,Wang Zhenggang,Emam-Djomeh Zahra

Funder

Natural Sciences and Engineering Research Council of Canada

Alberta Innovates

Alberta Pulse Growers

Saskatchewan Pulse Growers

Canada Research Chairs

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2020

2. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020

3. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats;Berrazaga;Journal of Dairy Science,2019

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions;Chang;Food Hydrocolloids,2016

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