Functional effects of lupin proteins in comminuted meat and emulsion gels

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 650-655

  Drakos, Antonios ^a   Doxastakis, Georgios ^a   Kiosseoglou, Vassilis ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Comminuted meat gels; Lupin protein; Meat emulsion; Protein adsorption; Protein interactions

Indexed keywords

FAT; LUPIN PROTEIN; PROTEIN; UNCLASSIFIED DRUG;

ADSORPTION; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DATA ANALYSIS; EMULSION; FOOD ANALYSIS; MEAT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ISOLATION; SURFACE PROPERTY; TEMPERATURE DEPENDENCE;

EID: 33745238940     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.088     Document Type: Article

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