Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure-Reference-Cited by-同舟云学术

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Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

Published:2012-11 Issue:1 Volume:49 Page:216-225
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Arogundade Lawrence A.,Mu Tai-Hua,Añón Marίa C.

Funder

China Agriculture Research System

International Science & Technology Cooperation Program of China

Fundamental Research Funds for the Central Public Scientific Research

China-Africa Science and Technology Partnership Program

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Effects of isolation conditions on the functional properties of African yam bean (Sphenostylisstenocarpa hochst. ex a. rich.) proteins;Arogundade;Journal of Food Processing and Preservation,2012

2. Influence of oxidative browning inhibitors and isolation technique on sweet potato protein recovery and composition;Arogundade;Food Chemistry,2012

3. A Hand Book of Elementary Rheology;Barnes,2000

4. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. Interactions between soy protein isolate and xanthan in heat-induced gels: the effect of salt addition;Braga;Food Hydrocolloids,2006

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