The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins

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This work aimed to study the effect of the presence of Carrageenan (Carr) on the quinoa proteins (QP) structure and acid-induced aggregation. Carr significantly influenced the pH-solubility profile, the effect of the thermal treatment of QP, the fluorescence emission spectra. The QP dispersions were...

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Autores principales:	Montellano Duran, Natalia, Galante, Micaela, Spelzini, Darío, Boeris, Valeria
Formato:	article artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2018
Materias:	Quinoa Proteins Carrageenan Acid – induced Aggregation/gelation
Acceso en línea:	http://hdl.handle.net/2133/13455 http://hdl.handle.net/2133/13455
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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