Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions

Food Science and Biotechnology

Volumn 24, Issue 4, 2015, Pages 1209-1218

  Stone, Andrea K ^a   Teymurova, Anzhelika ^a   Chang, Chang ^a   Cheung, Lamlam ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

canola; coacervation; functionality; pectin

Indexed keywords

ELECTROPHORETIC MOBILITY; EMULSIFICATION; MIXTURES; PH; PROTEINS; SOLUBILITY;

CANOLA; CANOLA PROTEIN ISOLATES; COACERVATION; EMULSIFYING PROPERTY; FUNCTIONALITY; INSOLUBLE COMPLEXES; LOW-METHOXYL PECTINS; PECTIN;

MIXING;

EID: 84938355536     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0155-3     Document Type: Article

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