Physicochemical and functional properties of vegetable and cereal proteins as potential sources of novel food ingredients

Food Technology and Biotechnology

Volumn 53, Issue 3, 2015, Pages 269-277

  Soria Hernández, Cintya ^a   Serna Saldívar, Sergio ^a   Chuck Hernández, Cristina ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Cereal proteins; Functional properties; Pea flour; Physicochemical parameters; Soya and maize concentrates; Vegetable proteins

Indexed keywords

EMULSIFICATION; GRAIN (AGRICULTURAL PRODUCT); NITROGEN; OILSEEDS; SOLUBILITY; VEGETABLES; WATER ABSORPTION;

CEREAL PROTEINS; FUNCTIONAL PROPERTIES; PEA FLOUR; PHYSICOCHEMICAL PARAMETERS; SOYA AND MAIZE CONCENTRATES; VEGETABLE PROTEIN;

PROTEINS;

EID: 84944326884     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.53.03.15.3920     Document Type: Article

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