The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins
Abstract: 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 dis...
Guardado en:
| Autores principales: | Montellano Duran, Natalia, Galante, Micaela, Spelzini, Darío, Boeris, Valeria |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/9541 |
| Aporte de: |
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