Influence of altered solvent environment on the functionality of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates

Author:

Mwasaru Mwanjala A.,Muhammad Kharidah,Bakar Jamilah,Che Man Yaakob B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Structure–function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties;Aluko;Food Chemistry,1995

2. Approved methods of AACC,1983

3. Sodium dodecyl and sulfite improve some functional properties of soy protein concentrates;Arce;Journal of Food Science,1991

4. Influence of salts on the microstructural and rheological properties of heat–induced protein networks from ovalbumin and vicilin;Arntfield;Journal of Agricultural and Food Chemistry,1990

5. Oilseed protein properties related to functionality in emulsions and foams;Cherry,1979

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