Protein isolates from Bambara groundnut (Voandzeia Subterranean L.): Chemical characterization and functional properties

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 758-775

  Adebowale, Yemisi A ^a   Schwarzenbolz, Uwe ^b   Henle, Thomas ^b  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Bambara groundnut; Functional properties; Isoelectric protein; Micellised protein; Physicochemical properties

Indexed keywords

BAMBARA GROUNDNUT; FUNCTIONAL PROPERTIES; ISOELECTRIC; MICELLISED PROTEIN; PHYSICOCHEMICAL PROPERTY;

ALKALINITY; AMINO ACIDS; COAGULATION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GELATION; SOLUBILITY; THERMODYNAMIC PROPERTIES; WATER ABSORPTION;

PROTEINS;

ARACHIS HYPOGAEA; BAMBARA; GLYCINE MAX; VOANDZEIA;

EID: 79959251235     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903420743     Document Type: Article

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