Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 1033-1043

  Shevkani, Khetan ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Amaranth; Chromatography; Edible films; Legumes; Protein isolates; Thermal analysis

Indexed keywords

ALKALINITY; CHROMATOGRAPHY; HEAT RESISTANCE; HEAT TREATMENT; OPACITY; PHYSICOCHEMICAL PROPERTIES; SIZE EXCLUSION CHROMATOGRAPHY; SPECTROSCOPIC ANALYSIS; TENSILE STRENGTH; THERMOANALYSIS; WATER TREATMENT; ZETA POTENTIAL;

AMARANTH; AMARANTH PROTEIN ISOLATES; DENATURATION TEMPERATURES; EDIBLE FILMS; FILM-FORMING PROPERTIES; LEGUMES; PROTEIN ISOLATES; WATER VAPOUR PERMEABILITIES (WVP);

PROTEINS;

AMARANTHUS CAUDATUS; PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 84925190776     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12733     Document Type: Article

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