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Volumn 9, Issue 2, 2014, Pages 105-113

The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate

Author keywords

Canola proteins; Cruciferin; Emulsions; pH and salt

Indexed keywords

EMULSIONS; IONIC STRENGTH; PROTEINS;

EID: 84901020911     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9323-2     Document Type: Article
Times cited : (64)

References (42)
  • 1
    • 84901067307 scopus 로고    scopus 로고
    • Canola Council of Canada, What is Canola? (Canola council Canada: oil and meal, 2011) Accessed 3 May 2013
    • Canola Council of Canada, What is Canola? (Canola council Canada: oil and meal, 2011), http://www. canolacouncil. org/oil-and-meal/what-is-canola/. Accessed 3 May 2013.
  • 3
    • 0000099366 scopus 로고
    • B. J. F. Hudson (Ed.), London: Chapman and Hall
    • K. D. Schwenke, in Rapeseed protein, ed. by B. J. F. Hudson (Chapman and Hall, London, 1994), p. 281.
    • (1994) Rapeseed Protein , pp. 281
    • Schwenke, K.D.1
  • 19
    • 84901067309 scopus 로고    scopus 로고
    • AOAC, Official methods of analysis, 17th edn. (Association of Official Analytical Chemists, Washington, 2003)
    • AOAC, Official methods of analysis, 17th edn. (Association of Official Analytical Chemists, Washington, 2003).


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.