✦ LIBER ✦

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

✍ Scribed by Tao Zhang; Bo Jiang; Wanmeng Mu; Zhang Wang

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelation properties of chickpea protein

✍ Tao Zhang; Bo Jiang; Zhang Wang 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 259 KB

The Effect of pH and NaCl Levels on the

✍ Cheung, Lamlam; Wanasundara, Janitha; Nickerson, Michael T. 📂 Article 📅 2013 🏛 Springer US 🌐 English ⚖ 341 KB

Amino acid composition, foaming, emulsif

✍ Mohammed Aider; Djamel Djenane; Wassef B. Ounis 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 734 KB

Influence of preparation methods on phys

✍ E.M. Papalamprou; G.I. Doxastakis; C.G. Biliaderis; V. Kiosseoglou 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 654 KB

Interfacial and emulsifying properties o

✍ Jorge L. Ventureira; Agustín J. Bolontrade; Francisco Speroni; Elisabeth David-B 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 481 KB

Effect of pH and NaCl/CaCl2 on the solub

✍ Tai-Hua Mu; Sze-Sze Tan; Jing-Wang Chen; You-Lin Xue 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 129 KB