Changes in interfacial behaviour, emulsifying and foaming properties of faba bean legumin after modification with dimethylsuberimidate

Nahrung - Food

Volumn 44, Issue 6, 2000, Pages 403-406

  Krause, Jens Peter ^a   Dudek, St ^b   Schwenke, K D ^b  

^a INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

PHASEOLUS (ANGIOSPERM); VICIA FABA;

LEGUMIN PROTEIN, PLANT; SUBERIMIDIC ACID DIMETHYL ESTER; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DRUG EFFECT; EMULSION; ISOELECTRIC FOCUSING; SURFACE TENSION; THERMODYNAMICS;

DIMETHYL SUBERIMIDATE; EMULSIONS; ISOELECTRIC FOCUSING; PLANT PROTEINS; SURFACE TENSION; THERMODYNAMICS;

EID: 0041723403     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001201)44:6<403::AID-FOOD403>3.0.CO;2-H     Document Type: Article

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