Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization-Reference-Cited by-同舟云学术

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Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization

Published:2019-08 Issue: Volume:180 Page:503-507
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

López Débora N.^ORCID,Boeris Valeria^ORCID,Spelzini Darío^ORCID,Bonifacino Carla,Panizzolo Luis A.,Abirached Cecilia

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Católica Argentina and from Universidad Nacional de Rosario

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference23 articles.

1. Nutritional responses of rats to diets based on chickpea (Cicer arietinum L.) seed meal or its protein fractions;Tavano;J. Agric. Food Chem.,2008

2. Physicochemical and functional properties of protein isolate produced from Australian chia seeds;Timilsena;Food Chem.,2016

3. Chemical characterization of Chia (Salvia hispanica L.) for use in food products;Silveira Coelho;J. Food Nutr. Res.,2014

4. Amaranth proteins foaming properties: adsorption kinetics and foam formation — part 1;Bolontrade;Colloids Surf. B Biointerfaces,2013

5. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds;López;LWT Food Sci. Technol.,2018

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