Emulsifying properties of proteins extracted from Australian canola meal

LWT

Volumn 57, Issue 1, 2014, Pages 376-382

  Tan, Siong H ^a,b   Mailer, Rodney J ^c   Blanchard, Christopher L ^a,b   Agboola, Samson O ^a,b  

^a Centre for Agricultural Innovation   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Alb; Brassica; Canola; CPI; Droplet size; EAI; EC; Emulsions; Glo; Protein; SPI

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FOOD STORAGE; PH;

ALB; BRASSICA; CANOLA; CANOLA PROTEIN; CANOLA PROTEIN ISOLATES; DROPLETS SIZES; EMULSIFYING ACTIVITY INDICES; EMULSIFYING CAPACITY; GLO; SOY PROTEIN ISOLATES;

PROTEINS;

BRASSICA; BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

EID: 84894267878     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.040     Document Type: Article

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