Improvement of functional properties of rapeseed protein concentrates produced via alcoholic processes by thermal and mechanical treatments

Journal of Food Processing and Preservation

Volumn 35, Issue 3, 2011, Pages 369-375

  Barbin, D F ^a   Natsch, A ^b   Muller K ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINE PH; EMULSION STABILITY; EXTRACTION PROCEDURE; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; HIGH PRESSURE; HOMOGENIZATION TECHNIQUES; MEAT PRODUCTS; MECHANICAL TREATMENTS; PLANT PROTEINS; PROTEIN CONCENTRATES; PROTEIN SOLUBILITY; WATER BINDING CAPACITY;

ALKALINITY; BAKERY PRODUCTS; EMULSIFICATION; HEAT TREATMENT; HOMOGENIZATION METHOD; MECHANICAL PROPERTIES; OILSEEDS; SOLUBILITY;

PROTEINS;

BRASSICA NAPUS;

EID: 79958230696     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00476.x     Document Type: Article

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