Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH

International Journal of Biological Macromolecules

Volumn 95, Issue , 2017, Pages 1179-1189

  Rahmati, Nazanin Fatemeh ^a   Koocheki, Arash ^a   Varidi, Mehdi ^a   Kadkhodaee, Rassoul ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Emulsion; pH; Protein; Salt; Speckled Sugar bean

Indexed keywords

PLANT PROTEIN; SODIUM CHLORIDE; SUNFLOWER OIL; EMULSIFYING AGENT; EMULSION; VEGETABLE OIL; WATER;

ADSORPTION; ARTICLE; BEAN; EMULSION; INFRARED SPECTROSCOPY; IONIC STRENGTH; NONHUMAN; PH; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; PROTEIN SUBUNIT; SPECKLED SUGAR BEEN; VISCOSITY; ZETA POTENTIAL; CHEMISTRY; FACTOR ANALYSIS; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; OSMOLARITY; PHASEOLUS;

ADSORPTION; EMULSIFYING AGENTS; EMULSIONS; FACTOR ANALYSIS, STATISTICAL; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PHASEOLUS; PLANT OILS; PLANT PROTEINS; PROTEIN STRUCTURE, SECONDARY; SODIUM CHLORIDE; VISCOSITY; WATER;

EID: 85016004426     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.11.008     Document Type: Article

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