Influence of pH on Structure and Function of Amaranth (Amaranthus hypochondriacus) Protein Isolates-Reference-Cited by-同舟云学术

Influence of pH on Structure and Function of Amaranth (Amaranthus hypochondriacus) Protein Isolates

Published:2010-09 Issue:5 Volume:87 Page:448-453
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Abugoch Lilian E.¹²,Martínez Nora E.³,Añón María Cristina²³

Affiliation:

1. Departamento Ciencia de los Alimentos y Tecnología Química. Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile. Vicuña Mackenna 20, Santiago, Chile.

2. Corresponding author. Phone (56)2-9781635. Fax (56)2-2227900. E-mail address labugoch@uchile.cl; mca@biol.unlp.edu.ar

3. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata y Consejo Nacional de Investigaciones Científicas y Técnicas, calle 47 y 116, 1900 La Plata, Argentina.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. Influence of the Extracting Solvent upon the Structural Properties of Amaranth (Amaranthus hypochondriacus) Glutelin

2. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

3. Isolation, fractionation and characterisation of proteins from Mucuna bean

4. Structural Characterization of Amaranth Protein Gels

5. A Compositional Study of Amaranth Grain

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