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Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments

✍ Scribed by V.B Galazka; E Dickinson; D.A Ledward


Book ID
114200931
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
228 KB
Volume
13
Category
Article
ISSN
0268-005X

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✍ Vanda B Galazka; Eric Dickinson; Dave A Ledward πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 216 KB πŸ‘ 1 views

The inΒ―uence of sulphated polysaccharides (dextran sulphate (DS), i-carrageenan (i-CAR) and k-carrageenan (k-CAR)) on the emulsifying properties of ovalbumin (OVA) has been investigated over a range of pressures and temperatures. Oil-in-water emulsions (10 g l Γ€1 protein, 200 ml l Γ€1 ntetradecane, p