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food science & technology (7) 7
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Food Hydrocolloids, ISSN 0268-005X, 12/2019, Volume 97, p. 105226
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 124, Issue 2, pp. 545 - 550
Bitter melon seeds are a rich source of protein. Optimum conditions for protein extraction from the seeds, determined using a response surface design, were at... 
Bitter melon seed | Characterisation | Functionality | Protein | FRACTIONATION | RICE ENDOSPERM PROTEIN | FOOD SCIENCE & TECHNOLOGY | HYDROPHOBICITY | 3 PHASEOLUS LEGUMES | SOLUBILITY | FOAMING PROPERTIES | NUTRITION & DIETETICS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED
Journal Article
FOOD BIOPHYSICS, ISSN 1557-1858, 03/2016, Volume 11, Issue 1, pp. 43 - 51
This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight... 
Differential scanning calorimetry | Emulsions | FOOD SCIENCE & TECHNOLOGY | Legume protein | FLOURS | GELATION | 3 PHASEOLUS-LEGUMES | FUNCTIONAL-PROPERTIES | PULSES | Physicochemical characterization | VICILINS | ISOELECTRIC PRECIPITATION | FRACTIONS | Emulsifying properties | RICH | STRUCTURAL-PROPERTIES
Journal Article
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