Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate

LWT

Volumn 64, Issue 2, 2015, Pages 609-615

  Bučko, Sandra ^a   Katona, Jaroslav ^a   Popović, Ljiljana ^a   Vaštag, Žužana ^a   Petrović, Lidija ^a   Vučiniće Vasić, Milica ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Cucurbita pepo; Food proteins; Natural emulsifiers; Pumpkin seed protein isolate; Vegetable proteins

Indexed keywords

EMULSIFICATION; EMULSIONS; IONIC STRENGTH; OILS AND FATS; OSTWALD RIPENING; PHASE SEPARATION; SODIUM CHLORIDE; SOLUBILITY; SUSPENSIONS (FLUIDS);

CUCURBITA PEPO; FOOD PROTEINS; NATURAL EMULSIFIERS; PUMPKIN SEEDS; VEGETABLE PROTEIN;

PROTEINS;

EID: 84944328235     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.06.054     Document Type: Article

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