The use of carboxymethylcellulose to recover potato proteins and control their functional properties

Food Hydrocolloids

Volumn 18, Issue 1, 2004, Pages 21-27

  Vikelouda, M ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Carboxymethylcellulose; Emulsion properties; Foaming behavior; Potato protein

Indexed keywords

AIR; DROPS; EFFLUENTS; EMULSIFICATION; EMULSIONS; MOLECULES; PHASE INTERFACES;

CARBOXYMETHYL CELLULOSE; COMPLEXATION AGENTS; EMULSION PROPERTIES; FOAMING BEHAVIOR; FUNCTIONAL PROPERTIES; PLANT WASTES; POTATO PROTEIN; POTATO-PROCESSING; PROCESSING PLANTS; WASTE EFFLUENTS;

PROTEINS;

CARBOXYMETHYLCELLULOSE; POLYSACCHARIDE; VEGETABLE PROTEIN;

ACID PRECIPITATION; ACIDITY; ARTICLE; COMPLEX FORMATION; EFFLUENT; EMULSION; EXTRACTION; FLOCCULATION; NONHUMAN; PHYSICAL CHEMISTRY; POTATO; PROTEIN FUNCTION; SOLUBILITY; WASTE MANAGEMENT;

SOLANUM TUBEROSUM;

EID: 0344876474     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00038-9     Document Type: Article

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