(Q58414135)

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Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments

article published in 1999

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Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments (English)

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inferred from title

object named as

Vicia faba

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object named as

E Dickinson

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author name string

V.B Galazka

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D.A Ledward

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publication date

September 1999

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Food Hydrocolloids

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13

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5

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425-435

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Emulsifying behaviour of protein in the presence of polysaccharide under conditions of thermodynamic incompatibility

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Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide

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High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

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Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

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Deterministic pressure-induced dissociation of vicilin, the 7S storage globulin from pea seeds: effects of pH and cosolvents on oligomer stability

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10.1016/S0268-005X(99)00028-4

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