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Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions.
Diedericks, Claudine F; Shek, Carol; Jideani, Victoria A; Venema, Paul; van der Linden, Erik.
Afiliação
  • Diedericks CF; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Shek C; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Jideani VA; Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa.
  • Venema P; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address: paul.venema@wur.nl.
  • van der Linden E; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
Food Res Int ; 138(Pt B): 109773, 2020 12.
Article em En | MEDLINE | ID: mdl-33288162
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vigna / Fabaceae Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vigna / Fabaceae Idioma: En Ano de publicação: 2020 Tipo de documento: Article