Isolation, characterization, and emulsifying properties of wattle seed (Acacia victoriae Bentham) extracts

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5858-5863

  Agboola, S ^a   Ee, K Y ^a   Mallon, L ^a   Zhao, J ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Australian bushfoods; Oil in water emulsions; Protein isolation; Wattle seed

Indexed keywords

EMULSIFYING AGENT; PLANT EXTRACT;

ACACIA; ARTICLE; CHEMISTRY; ISOLATION AND PURIFICATION; PARTICLE SIZE; PLANT SEED; VISCOSITY;

ACACIA; EMULSIFYING AGENTS; PARTICLE SIZE; PLANT EXTRACTS; SEEDS; VISCOSITY;

ACACIA; ACACIA VICTORIAE; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 34447641964     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070656c     Document Type: Article

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