Physicochemical and functional properties of protein concentrate from by-product of coconut processing

Food Chemistry

Volumn 241, Issue , 2018, Pages 364-371

  Rodsamran, Pattrathip ^a   Sothornvit, Rungsinee ^b,c  

^a SUAN DUSIT UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c KASETSART UNIVERSITY   (Thailand)

Author keywords

Coconut milk cake; Coconut oil cake; Functional properties; Physicochemical properties; Protein concentrate; Protein fractionation

Indexed keywords

ALKALINITY; EMULSIFICATION; OILS AND FATS; POWDERS; VEGETABLE OILS; WATER ABSORPTION;

COCONUT MILK; COCONUT OIL CAKES; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATES; PROTEIN FRACTIONATION;

PROTEINS;

COCONUT OIL; PLANT PROTEIN;

ABSORPTION; ARTICLE; COCONUT; COCONUT MILK; EXTRACTION; ISOELECTRIC POINT; PASTRY; PHYSICAL CHEMISTRY; POWDER; PROCESSING; PROTEIN CONTENT; SOLUTION AND SOLUBILITY; SUPERNATANT; CHEMICAL PHENOMENA; CHEMISTRY; SOLUBILITY;

CHEMICAL PHENOMENA; COCOS; ISOELECTRIC POINT; PLANT PROTEINS; SOLUBILITY;

EID: 85028749152     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.116     Document Type: Article

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