The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Food Biophysics

Volumn 13, Issue 3, 2018, Pages 217-225

  Bučko, Sandra ^a   Katona, Jaroslav ^a   Petrović, Lidija ^a   Milinković, Jelena ^a   Spasojević, Ljiljana ^a   Mucić, Nenad ^b   Miller, Reinhard ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b MAX PLANCK INSTITUTE OF COLLOIDS AND INTERFACES   (Germany)

Author keywords

Cucurbita pepo sp; Dilatational elasticity; Enzymatic hydrolysis; Interfacial dilatational rheology; Oil water interface; Pumpkin seed protein isolate

Indexed keywords

ADSORPTION; ELASTICITY; IONIC STRENGTH; RATE CONSTANTS; SODIUM CHLORIDE;

CUCURBITA PEPO; DILATATIONAL ELASTICITY; INTERFACIAL DILATATIONAL RHEOLOGY; PUMPKIN SEEDS; WATER INTERFACE;

ENZYMATIC HYDROLYSIS;

EID: 85050036346     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-018-9528-5     Document Type: Article

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