Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction-Reference-Cited by-同舟云学术

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Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Published:2011-11 Issue:9 Volume:44 Page:2742-2750
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Karaca Asli Can,Low Nicholas,Nickerson Michael

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Emulsifying properties of some legume proteins;Akintayo;International Journal of Food Science and Technology,1998

2. The extraction and purification of proteins: an introduction;Aluko,2004

3. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

4. Official methods of analysis of AOAC International;AOAC,2003

5. Preparation and characterization of proteinous film from lentil (Lens culinaris): Edible film from lentil (Lens culinaris);Bamdad;Food Research International,2006

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