Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 679-689

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

^a GURU NANAK DEV UNIVERSITY   (India)

^b NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

Author keywords

Functional properties; Legumes; Proteins; Rheology; Structure; Thermal analysis

Indexed keywords

EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; PRINCIPAL COMPONENT ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY; STRUCTURAL PROPERTIES; THERMOANALYSIS; WATER ABSORPTION;

FIELD PEA; FUNCTIONAL PROPERTIES; KIDNEY BEANS; LEGUME; PEA PROTEIN ISOLATES; PEA PROTEINS; PROTEIN ISOLATES; TAN Δ; THERMAL DENATURATIONS; VICILIN;

PROTEINS;

PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 84908551315     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.024     Document Type: Article

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