Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

Journal of Food Engineering

Volumn 165, Issue , 2015, Pages 179-188

  Ghribi, Abir Mokni ^a   Gafsi, Ines Maklouf ^a   Blecker, Christophe ^b   Danthine, Sabine ^b   Attia, Hamadi ^a   Besbes, Souhail ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Chickpea protein; Drying; Functional properties; Isoelectric precipitation; Thermal properties

Indexed keywords

ALKALINITY; AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; SOLUBILITY; THERMODYNAMIC PROPERTIES;

ALKALINE EXTRACTION; DENATURATION TEMPERATURES; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; OIL HOLDING CAPACITIES; PRESCHOOL CHILDREN; PROTEIN CONCENTRATES;

DRYING;

EID: 84962682261     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.021     Document Type: Article

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