✦ LIBER ✦

Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation

✍ Scribed by N. Chapleau; M. de Lamballerie-Anton

Book ID: 114199997
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 206 KB
Volume: 17
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(02)00077-2

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of high-pressure treatment on emu

Effect of high-pressure treatment on emulsifying properties of soybean proteins

✍ M.C. Puppo; F. Speroni; N. Chapleau; M. de Lamballerie; M.C. Añón; M. Anton 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 267 KB

Functional Improvement of Milk Whey Prot

Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure

✍ López-Fandiño, Rosina 📂 Article 📅 2006 🏛 Taylor and Francis Group 🌐 English ⚖ 597 KB

Relationship between Functional Properti

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

✍ Cheng-Mei Liu; Jun-Zhen Zhong; Wei Liu; Zong-Cai Tu; Jie Wan; Xiao-Fei Cai; Xin- 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 397 KB

Can protein functionalities be enhanced

Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins

✍ Bader, Stephanie; Bez, Juergen; Eisner, Peter 📂 Article 📅 2011 🏛 Elsevier ⚖ 280 KB

Improvement of solubility and of emulsif

Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

✍ Sitohy, M. ;Chobert, J.-M. ;Haertlé, T. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 118 KB

Effects of high hydrostatic pressure on

Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

✍ Khan, Nasir Mehmood; Mu, Tai-Hua; Ali, Farman; Arogundade, Lawrence A.; Khan, Zi 📂 Article 📅 2015 🏛 Elsevier Science 🌐 English ⚖ 679 KB