Functional properties of protein isolates from beach pea (Lathyrus maritimus L.)
- 9 July 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 74 (2) , 177-187
- https://doi.org/10.1016/s0308-8146(01)00123-6
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional propertiesFood Chemistry, 1995
- Numerical classification of the coastal vegetation of Attu Island, Aleutian Islands, AlaskaJournal of Vegetation Science, 1994
- Effect of Processing on the Content of Condensed Tannins in Rapeseed MealsJournal of Food Science, 1989
- Physicochemical Properties of Oilseed ProteinCritical Reviews in Biochemistry, 1986
- Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction SystemJournal of Food Science, 1985
- A simple turbidimetric method for determining the fat binding capacity of proteinsJournal of Agricultural and Food Chemistry, 1983
- Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation PropertiesJournal of Food Science, 1981
- INFLUENCE OF pH AND SALT CONCENTRATION ON NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOURJournal of Food Science, 1979
- PREPARATION OF RAPESEED PROTEIN ISOLATES: A STUDY OF THE DISTRIBUTION OF CARBOHYDRATES IN THE PREPARATION OF RAPESEED PROTEIN ISOLATESJournal of Food Science, 1977
- PREPARATION AND EVALUATION OF MUNG BEAN PROTEIN ISOLATESJournal of Food Science, 1977