Gelling properties of protein fractions and protein isolate extracted from Australian canola meal

Food Research International

Volumn 62, Issue , 2014, Pages 819-828

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

^a EH Graham Centre for Agricultural Innovation   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

^c ARC Industrial Transformation Training Centre for Functional Grains   (Australia)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^e CSIRO   (Australia)

Author keywords

Canola; Gelling; Osborne; Proteins; Rheology; Texture analysis

Indexed keywords

ELASTICITY; FRACTURE; GELATION; GELS; PH; RHEOLOGY; SOLUBILITY; TEXTURES;

CANOLA; CANOLA PROTEIN ISOLATES; CONFOCAL LASER SCANNING MICROSCOPY; GELLING; OSBORNE; RESISTANCE TO DEFORMATION; SOLUBILITY MEASUREMENT; TEXTURE ANALYSIS;

PROTEINS;

EID: 84900832584     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.055     Document Type: Article

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