Interfacial and emulsifying properties of amaranth (<i>Amaranthus hypochondriacus</i>) protein isolates under different conditions of pH
Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal proteins in human nutrition. However, they present poor emulsifying properties in basic conditions corresponding to their extraction medium. Consequently their use in acidic conditions could be env...
Guardado en:
| Autores principales: | Ventureira, Jorge Luis, Bolontrade, Agustín Juan, Speroni Aguirre, Francisco, David Briand, Elisabeth, Scilingo, Adriana Alicia, Ropers, Marie-Hélène, Boury, Frank, Añón, María Cristina, Anton, Marc |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/105696 |
| Aporte de: |
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