Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions-Reference-Cited by-同舟云学术

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Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions

Published:2016-06-28 Issue:4 Volume:41 Page:e13073
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Pham Toan Thuc¹,Tran Thi Thu Tra¹,Ton Nu Minh Nguyet¹,Le Van Viet Man¹

Affiliation:

1. Department of Food Technology; Ho Chi Minh City University of Technology; 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam

Funder

Vietnam National Foundation for Science and Technology Development (NAFOSTED)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13073/fullpdf

Reference35 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chem.,2011

2. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: Influence of pH and NaCl on physicochemical and functional properties;Aluko;Food Chem.,1995

3. Carbohydrate Analysis

4. Proteins from land plants-potential resources for human nutrition and food security;Day;Trends Food Sci. Technol.,2013

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