Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoaWilld.) and its influence on film formation-Reference-Cited by-同舟云学术

Effect of alkaline extraction on the structure of the protein of quinoa (Chenopodium quinoaWilld.) and its influence on film formation

Published:2012-12-03 Issue:4 Volume:48 Page:843-849
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Valenzuela Carolina¹,Abugoch Lilian¹,Tapia Cristian¹,Gamboa Alexander¹

Affiliation:

1. Departamento de Ciencia de los Alimentos y Tecnología Química; Facultad de Ciencias Químicas y Farmacéuticas; Universidad de Chile; Vicuña Mackenna 20; Santiago; Chile

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference46 articles.

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2. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch;International Journal of Food Science and Technology,2009

3. Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates;Abugoch;Cereal Chemistry,2010

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

5. Effect of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films;Anker;Journal of Agricultural and Food Chemistry,1999

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