Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. , 1985 Amino acids, peptidcs and proteins. In: Food Chemistry, ed Marcel Dekker. New York. USA, pp 245–369.
2. Determination of protein: A modification of the lowry method that gives a linear photometric response
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4. Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stability
5. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
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