Gelation properties of chickpea protein isolates

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 280-286

  Zhang, Tao ^a   Jiang, Bo ^a   Wang, Zhang ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Chickpea; Gelation; Protein isolates; Rheology

Indexed keywords

CALCIUM CHLORIDE; DEIONIZED WATER; IONIC STRENGTH; PROTEINS; SODIUM CHLORIDE;

CHICKPEUM; DEIONISED WATERS; DILUTED SOLUTIONS; EFFECT OF PH; GEL STRENGTHS; GELATION PROPERTIES; HIGH IONIC STRENGTH; LOW IONIC STRENGTH; PROTEIN ISOLATES; SEMIDILUTED SOLUTIONS;

GELATION;

CICER ARIETINUM;

EID: 33750489043     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.04.005     Document Type: Article

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