Physico-chemical properties of defatted pea seed meal proteins with emphasis on salts and pH

Journal of Food Science and Technology

Volumn 46, Issue 3, 2009, Pages 251-254

  Dua, Saroj ^a   Mahajan, Amita ^a   Sandal, Meenakshi ^a   Gagan, ^a  

^a PANJAB UNIVERSITY   (India)

Author keywords

Functional properties; Pea; Pisum sativum; Proteins; Viscosity

Indexed keywords

EMULSIFYING ACTIVITY; FAT ABSORPTION; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; PEA; PEA PROTEINS; PH VALUE; PHYSICOCHEMICAL PROPERTY; PISUM SATIVUM; PROTEIN SOLUBILITY; RELATIVE VISCOSITY; SEED MEAL; WATER ABSORPTION CAPACITY;

EMULSIFICATION; FOOD PROCESSING; PROTEINS; SODIUM CHLORIDE; SOLUBILITY; TERNARY SYSTEMS; VISCOSITY; WATER ABSORPTION;

PH;

PISUM SATIVUM;

EID: 67650458897     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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