Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

LWT

Volumn 45, Issue 1, 2012, Pages 1-7

  Ventureira, Jorge L ^a   Bolontrade, Agustín J ^a   Speroni, Francisco ^a   David Briand, Elisabeth ^b   Scilingo, Adriana A ^a   Ropers, Marie Hélène ^b   Boury, Frank ^c   Añón, María C ^a   Anton, Marc ^b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b INRA   (France)

^c UNIVERSITÉ D'ANGERS   (France)

Author keywords

Amaranth; Dilatational interfacial rheology; Emulsifying properties; Interfacial properties; Langmuir isotherm

Indexed keywords

ISOTHERMS; PROTEINS; VISCOELASTICITY;

AMARANTH; EMULSIFYING PROPERTY; INTERFACIAL PROPERTY; INTERFACIAL RHEOLOGY; LANGMUIR ISOTHERM;

EMULSIFICATION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS; ANIMALIA;

EID: 80052964911     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.024     Document Type: Article

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