On the gelation of Vicia faba protein in dependence on the acetylation degree
Author:
Publisher
Wiley
Subject
Food Science
Reference14 articles.
1. Contribution to the characterization of acetylated protein fractions ofvicia faba in view of their functional properties
2. Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch Acetylierung
3. A Study on Gelation of Soy Bean Globulins Solutions. Part I. Thermal Denaturation Conditions Corresponding to the Maximum Shear Modulus Value of the Gel
4. , , and , Colloid Polymer Sci. (in press).
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1. Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate;Food Hydrocolloids;2021-08
2. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color;Comprehensive Reviews in Food Science and Food Safety;2020-12-16
3. DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN;Journal of Texture Studies;1990-07
4. Analysis of creep compliance curves of food gels;Progress and Trends in Rheology II;1988
5. Proteins from faba beans (Vicia faba L.) - Acetylation and functional properties;Food / Nahrung;1986
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