Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate
- 1 January 1993
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 62 (4), 331-335
- https://doi.org/10.1002/jsfa.2740620404
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Some Functional Characteristics of Cowpea (Vigna unguiculata), Bambara Beans (Voandzeia subterranea) and their ProductsCanadian Institute of Food Science and Technology Journal, 1988
- Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy ProteinsJournal of Food Science, 1985
- Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying PropertiesJournal of Food Science, 1984
- Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food ProteinsCanadian Institute of Food Science and Technology Journal, 1983
- Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicityJournal of Agricultural and Food Chemistry, 1983
- Changes in the emulsifying and foaming properties of proteins during heat denaturation.Agricultural and Biological Chemistry, 1983
- Effects of partial denaturation on surface properties of ovalbumin and lysozyme.Agricultural and Biological Chemistry, 1981
- Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteinsBiochimica et Biophysica Acta (BBA) - Protein Structure, 1980
- Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stabilityFood Chemistry, 1978
- Determination of protein: A modification of the lowry method that gives a linear photometric responseAnalytical Biochemistry, 1972