Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 160-168

  Sarkar, Anwesha ^a   Kamaruddin, Hannah ^a   Bentley, Annie ^a   Wang, Shikai ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Charge screening; Creaming; Salt stability; SDS PAGE; Thermal denaturation; Tomato seed protein

Indexed keywords

DROPS; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; ENVIRONMENTAL IMPACT; FRUITS; HEAT TREATMENT; IONIC STRENGTH; MICROSTRUCTURE; OILS AND FATS; PROTEINS; SODIUM DODECYL SULFATE; STABILITY; SULFUR COMPOUNDS;

CHARGE SCREENING; CREAMING; GEL ELECTROPHORESIS; POLYACRY LAMIDE; SALT STABILITY; SEED PROTEIN; SODIUM DODECYL SULPHATE; SODIUM DODECYL SULPHATE POLYACRYL AMIDE GEL ELECTROPHORESIS; THERMAL DENATURATIONS; TOMATO SEED; TOMATO SEED PROTEIN;

SODIUM CHLORIDE;

EID: 84957872608     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.014     Document Type: Article

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