Influence of heat processing on functional properties of Australian wattle seed (Acacia victoriae Bentham) extracts

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 116-124

  Ee, K Y ^a   Rehman, A ^b   Agboola, S ^a   Zhao, J ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Emulsion stability; Functional properties; Heat processing; Solubility; Wattle seed

Indexed keywords

ALKALINITY; EMULSIFICATION; EMULSIONS; EXTRACTION; GELATION; VISCOSITY;

EMULSION FORMATION; EMULSION STABILITY; EXTRACT YIELDS; FOAM FORMATION; FOAM STABILIZATION; FUNCTIONAL PROPERTIES; HEAT PROCESSING; PH VALUE; PROTEASE INHIBITOR; WATTLE SEEDS;

SOLUBILITY;

ACACIA; ACACIA VICTORIAE;

EID: 47849131131     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.002     Document Type: Article

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