Physico-chemical and enzymatic studies on acetylated protein isolates from faba beans (Vicia faba L.)
Author:
Publisher
Wiley
Subject
Food Science
Reference17 articles.
1. Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch Acetylierung
2. Contribution to the characterization of acetylated protein fractions ofvicia faba in view of their functional properties
3. Interfacial and emulsifying behaviour of acetylated field bean protein isolate
4. Tension of oil-water interface and properties of O/W emulsions in dependence of faba bean globulins
5. Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins
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4. Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate;Nahrung/Food;2004-04
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