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- Stone, Andrea K., et al. Show all 5 Authors
- Food research international 2015 v.76 pp. 31-38
- alkali treatment; binding properties; chemical precipitation; cultivars; emulsions; foaming; foaming properties; foams; food industry; hydrophobicity; meat; oils; pea protein; peas; protein isolates; protein solubility; water holding capacity
- ... Protein isolates prepared from three pea cultivars by alkali extraction/isoelectric precipitation (AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their surface (charge, hydrophobicity) and functional (water/oil holding capacity, solubility, foaming and emulsion capacities/stabilities) properties. Isolate yield was greatest for SE, followed by AE-IP and then ...
- Stone, Andrea K., et al. Show all 4 Authors
- Food research international 2013 v.54 no.1 pp. 195-202
- biopolymers; canola; carrageenan; foaming; foaming capacity; mixing; pH; protein isolates; solubility; titration
- ... The formation of electrostatic complexes between a canola protein isolate (CPI) and (κ-, ι-, and λ-type) carrageenan (CG) was investigated as a function of pH (1.50–7.50) and biopolymer weight mixing ratio (1:1–75:1, CPI–CG) by turbidimetric measurements during an acid titration. The addition of CG to CPI suppressed CPI–CPI aggregation. Critical pHs designating structure forming events (pHc, pHϕ1 ...