[PDF][PDF] Influence of pH, some chloride and phosphates on emulsifying and solubility properties of cashew kernel (Anacardium occidentale) protein isolate
LA Arogundade, KO Sodeinde… - Journal of Natural …, 2009 - journal.funaab.edu.ng
LA Arogundade, KO Sodeinde, AK Peters
Journal of Natural Sciences Engineering and Technology, 2009•journal.funaab.edu.ng… Effect of pH, NaCl, KCI, KH2PO4 or NaH2PO4 on solubility and emulsifying properties of
cashew (Anacardium occidentale L.) protein isolate (CPI) were determined. The … reported
(Arogba, 1999; Neto et al., 2001), but the effect of phosphates employed in food industries
has not been reported on cashew protein isolate emulsifying properties. This study
determined the effect of phosphates and chlorides on cashew (Anacardium occidentale L.)
protein isolate solubility, oil-in-water emulsion formation and stabilization. …
cashew (Anacardium occidentale L.) protein isolate (CPI) were determined. The … reported
(Arogba, 1999; Neto et al., 2001), but the effect of phosphates employed in food industries
has not been reported on cashew protein isolate emulsifying properties. This study
determined the effect of phosphates and chlorides on cashew (Anacardium occidentale L.)
protein isolate solubility, oil-in-water emulsion formation and stabilization. …
Abstract
Effect of pH, NaCl, KCI, KH PO or NaH PO on solubility and emulsifying properties of cashew 2 4 2 4
journal.funaab.edu.ng
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