Evaluation of the emulsifying properties of cottonseed protein isolates

Food Hydrocolloids

Volumn 18, Issue 4, 2004, Pages 631-637

  Tsaliki, E ^a   Pegiadou, S ^b   Doxastakis, G ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Cottonseed protein isolates; Emulsifying properties; Interfacial pressure

Indexed keywords

COTTON; EMULSIFICATION; OILSEEDS; PH EFFECTS; PROTEINS; STABILITY;

ANIMAL CONSUMPTION; CONTINUOUS PHASE; COTTONSEED PROTEIN ISOLATE; EMULSIFYING PROPERTY; EMULSION STABILITY; FIBER PRODUCTION; HUMAN CONSUMPTION; INTERFACIAL PRESSURE; PROTEIN ISOLATES; PULLULANS;

SODIUM CHLORIDE;

EMULSIFYING AGENT; POLYSACCHARIDE; PULLULAN; SODIUM CHLORIDE; XANTHAN;

ADDITION REACTION; ARTICLE; COTTON; FLOW KINETICS; ISOELECTRIC POINT; MODEL; PH; PHYSICAL CHEMISTRY; PRECIPITATION; PRESSURE; PROTEIN ISOLATION; SOLUBILITY;

ANIMALIA; GOSSYPIUM HIRSUTUM; MICROPUS;

EID: 2142699365     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.11.001     Document Type: Article

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