Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

2015 ◽  
Vol 77 ◽  
pp. 360-367 ◽  
Author(s):  
C. Chang ◽  
S. Tu ◽  
S. Ghosh ◽  
M.T. Nickerson
Keyword(s):  
Emulsifying Properties ◽  
Protein Isolates ◽  
Effect Of Ph ◽  
Canola Protein

Evaluation of the emulsifying properties of cottonseed protein isolates

2004 ◽  
Vol 18 (4) ◽  
pp. 631-637 ◽  
Author(s):  
E. Tsaliki ◽  
S. Pegiadou ◽  
G. Doxastakis
Keyword(s):  
Emulsifying Properties ◽  
Cottonseed Protein ◽  
Protein Isolates

Functional properties of ?cotton protein.? II. Emulsifying properties of cotton protein isolates obtained by extraction with acid

1986 ◽  
Vol 22 (3) ◽  
pp. 331-333
Author(s):  
A. L. Li ◽  
A. N. Gurov ◽  
T. S. Yunusov ◽  
M. T. Turakhozhaev ◽  
T. T. Shakirov ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsifying Properties ◽  
Protein Isolates

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

2015 ◽  
Vol 11 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Yakoub Ladjal-Ettoumi ◽  
Hafid Boudries ◽  
Mohamed Chibane ◽  
Alberto Romero
Keyword(s):  
Physicochemical Characterization ◽  
Emulsifying Properties ◽  
Protein Isolates

Emulsifying properties of soy protein isolates obtained by microfiltration

2002 ◽  
Vol 82 (3) ◽  
pp. 267-272 ◽  
Author(s):  
Bernard E Chove ◽  
Alistair S Grandison ◽  
Michael J Lewis
Keyword(s):  
Soy Protein ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates
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