Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.02937.x/fullpdf
Reference35 articles.
1. AACC 1983 Official Methods of Analysis. Method 44-15A American Association of Cereal Chemistry
2. Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors;Alireza-Sadeghi;LWT-Food Science and Technology,2006
3. Comparison of protein surface hydrophobicity measured at various pH using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000
4. Comparative study of the polypeptide profile and functional properties of Sinapis alba and Brassica juncea seed meals and protein concentrates;Aluko;Journal of Science of Food and Agriculture,2005
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