Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1260-1268

  Khan, Nasir Mehmood ^a   Mu, Tai Hua ^a   Zhang, Miao ^a   Chen, Jing Wang ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Emulsifying properties; High hydrostatic pressure; Physicochemical properties; Sweet potato protein

Indexed keywords

APPARENT VISCOSITY; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSION STABILITY; HIGH HYDROSTATIC PRESSURE; PHYSICOCHEMICAL PROPERTY; SIGNIFICANT DIFFERENCES; SWEET POTATO PROTEINS;

EMULSIFICATION; HYDROSTATIC PRESSURE;

PROTEINS;

IPOMOEA BATATAS;

EID: 84877607250     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12085     Document Type: Article

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