Effect of high-pressure homogenization on the functional property of peanut protein

Journal of Food Process Engineering

Volumn 34, Issue 6, 2011, Pages 2191-2204

  Dong, Xinhong ^a,b,e   Zhao, Mouming ^c   Yang, Bao ^a   Yang, Xiaoquan ^c   Shi, John ^d   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUILIN UNIVERSITY OF TECHNOLOGY   (China)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^d GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^e UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; HIGH PRESSURE HOMOGENIZATION; PEANUT PROTEINS; PH VALUE; SCANNING ELECTRON MICROSCOPES; SURFACE MICROSTRUCTURES; WATER HOLDING CAPACITY;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; FOOD PROCESSING; HIGH PRESSURE EFFECTS; MICROSTRUCTURE; OILSEEDS; PH EFFECTS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

PROTEINS;

EID: 82955207097     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00546.x     Document Type: Article

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