Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 146-152

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

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chickpea; Emulsifying activity; Ionic strength; Protein isolates; Secondary structure; Surface hydrophobicity

Indexed keywords

EMULSIFICATION; HYDROPHOBICITY; PROTEINS; SODIUM CHLORIDE;

CHICKPEUM; EMULSIFYING ACTIVITY; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; INFLUENCE OF PH; LOW IONIC STRENGTH; PROTEIN CONCENTRATIONS; PROTEIN ISOLATES; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY;

IONIC STRENGTH;

CICER ARIETINUM;

EID: 47849112122     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.005     Document Type: Article

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