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A method for the characterization of breakdown/reforming behaviour of faba bean protein dispersions

✍ Scribed by Krause, J.-P. ;Schultz, M. ;Schmidt, G.

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 209 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340827

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✦ Synopsis

The present paper is concerned with the DOH~TY/HWRD method [l] for the investigation of the influence of NaCl, CaCl, and pectin on the structural breakdown/reforming behaviour of dispersions containing acetylated faba bean protein isolate (AFBPI).

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