Functional properties of protein from Lesquerella fendleri seed and press cake from oil processing

Industrial Crops and Products

Volumn 29, Issue 2-3, 2009, Pages 466-472

  Hojilla Evangelista, Mila P ^a   Evangelista, Roque L ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Functional properties; Lesquerella; Lesquerella protein; Oil processing

Indexed keywords

EMULSIFICATION; PRESSES (MACHINE TOOLS); SOLUBILITY; TERNARY SYSTEMS;

EMULSIFYING PROPERTIES; FOAM STABILITIES; FUNCTIONAL PROPERTIES; HEAT DENATURATIONS; LESQUERELLA; LESQUERELLA PROTEIN; OIL PROCESSING; PH LEVELS; PROTEIN SOLUBILITIES; PROXIMATE COMPOSITIONS; RESIDENCE TIME; SOLUBLE PROTEINS; SURFACE HYDROPHOBICITIES; WATER-HOLDING CAPACITIES;

SEED;

ESSENTIAL OIL; EXTRACTION METHOD; HERB; HYDROPHOBICITY; PROTEIN; SEED;

PHYSARIA (ANGIOSPERM); PHYSARIA FENDLERI;

EMULSION; HYDROPHOBIC PROPERTY; PROTEIN; SEED; SOLUBILITY; THERMAL TREATMENT;

EID: 60449097506     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2008.09.003     Document Type: Article

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