✦ LIBER ✦

Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics

✍ Scribed by Octavio Paredes-López; César Ordorica-Falomir

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 340 KB
Volume: 37
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740371108

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physicochemical and functional propertie

Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration

✍ José A Ulloa; Petra Rosas-Ulloa; Blanca E Ulloa-Rangel 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB 👁 1 views

## Background: The protein isolate obtained from safflower meal by aqueous extraction and ultrafiltration was evaluated for its physicochemical and functional properties. ## Results: Protein, ash and moisture contents of the safflower protein isolate were 901, 51 and 45 g kg(-1) respectively. its

Effect of acetylation and succinylation

Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate

✍ Lawal, O. S. ;Adebowale, K. O. 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 369 KB

Effect of acetylation and succinylation

Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate

✍ Lawal, O. S. ;Adebowale, K. O. 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 369 KB