Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 541-550

  Shevkani, Khetan ^a   Singh, Narpinder ^a   Rana, Jai Chand ^b   Kaur, Amritpal ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

Author keywords

Amaranth; Fourier transform infrared; Functional properties; Protein isolates; Rheology; Thermal analysis

Indexed keywords

AMARANTH; DENATURATION TEMPERATURES; DIFFERENTIAL SCANNING CALORIMETERS; EMULSIFYING ACTIVITY INDICES; FOURIER TRANSFORM INFRA REDS; FUNCTIONAL PROPERTIES; PROTEIN ISOLATES; RANDOM COIL CONFORMATION;

DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; RHEOLOGY; THERMOANALYSIS; WATER ABSORPTION; ZETA POTENTIAL;

EMULSIFICATION;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS; APIS;

EID: 84892482517     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12335     Document Type: Article

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