Preparation of transparent pea protein gels: a comparison of isolation procedures

Author:

BACON J. R.,NOEL T. R.,LAMBERT N.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. Constitution of leguminous seeds. A note on protein-phytic acid interactions during isolation of acid-soluble protein from Phaseolus beans;Alli;Journal of the Science of Food and Agriculture,1981

2. Resolution of pea legumin subunits by high performance liquid chromatography;Bacon;Analytical Biochemistry,1987

3. Preparation of transparent protein gels from plant seeds;Bacon;Food Hydrocolloids,1989a

4. Studies on the thermal behaviour of pea (Pisum sativum) vicilin;Bacon;Journal of the Science of Food and Agriculture,1989b

5. Boulter , D. 1977 Quality problems in ‘protein plants’ with special attention paid to the proteins of legumes. Protein quality from leguminous crops CEE EUR 5686 EN:42

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