Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 38-46

  Peyrano, F ^a   Speroni, F ^b   Avanza, M V ^a  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cowpea protein isolate; High hydrostatic pressure treatment; Legume protein; Thermal treatment

Indexed keywords

COVALENT BONDS; FOOD PROCESSING; GELATION; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; SOLUBILITY;

DENATURATION TEMPERATURES; EMERGING TECHNOLOGIES; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; WATER HOLDING CAPACITY;

PROTEINS;

EID: 84961837665     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.014     Document Type: Article

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