Effect of polysaccharides on the functional properties of peanut protein

BioMedical Engineering and Informatics: New Development and the Future - Proceedings of the 1st International Conference on BioMedical Engineering and Informatics, BMEI 2008

Volumn 1, Issue , 2008, Pages 127-132

  Cai, Zhining ^a,b   Zhao, Mourning ^a,b   Yang, Xiaoquan ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b FOSHAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMEDICAL ENGINEERING; BIOPHYSICS; EMULSIFICATION; GELATION; MEDICINE; SUPRAMOLECULAR CHEMISTRY; SYSTEM STABILITY;

FUNCTIONAL PROPERTIES; INFORMATICS;

POLYSACCHARIDES;

EID: 51549100615     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/BMEI.2008.177     Document Type: Conference Paper

References (8)

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3. Arntfield, S. D., & Cai, R. (1998). Protein polysaccharide interactions during network formation: observations involving canola protein. In D. J. Sessa, & J. L. Willett (Eds.), Paradigm for successful utilization of renewable resources (pp. 108-122). Champaign, IL: American Oil Chemists' Society.
4. Ledward, D. A. (1994). Protein-polysaccharide interactions. In N. S. Hettiarachy, & G. R. Ziegler (Eds.), Protein functionality in food systems (pp. 225-257). New York: Marcel Dekker.
5. Tolstoguzov, V. B. (1986). Functional properties of protein- polysaccharide mixtures. In J. R. Mitchell, & D. A. Ledward (Eds.), Functional properties of food macromolecules (pp. 385-415). London: Elsevier.
6. Baeza, R. I., Carp, D. J., Pérez, O. E., & Pilosof, A. M. R. (2002). k-Carragenan-protein interactions: effect of proteins on polysaccharide gelling and textural properties. Lebensm.-Wiss. u.-Technol, 35, 741-747.
7. Ipsen, R. (1995). Mixed gels made from protein and kappa-carrageenan. Carbohydrate Polymers, 28, 337-339.
8. Dickinson, E.(1993). Protein-polysaccharide interactions in food colloids, In E. Dickinson & P. Walstra. Food colloids and polymers: stability and mechanical properties (pp. 77-93).