Effects of extraction pH of chia protein isolates on functional properties

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The aim of this work was to study the effect of the extraction pH on the functional properties of chia protein isolates (CPI). Samples were named as CPI10 or CPI12, according to their extraction pH, 10 or 12, respectively. Functional properties were significantly modified by the extraction pH. Color...

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Detalles Bibliográficos
Autores principales:	López, Débora Natalia, Ingrassia, Romina, Busti, Pablo Andrés, Wagner, Jorge Ricardo, Boeris, Valeria, Spelzini, Darío
Formato:	article artículo acceptedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Vegetable protein Alkaline extraction Emulsion stability Heat gelation
Acceso en línea:	http://hdl.handle.net/2133/14373 http://hdl.handle.net/2133/14373
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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