Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment

Sarkar, A, Kamaruddin, H, Bentley, A et al. (1 more author) (2016) Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment. Food Hydrocolloids, 57. pp. 160-168. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Sarkar, A
  • Kamaruddin, H
  • Bentley, A
  • Wang, S
Copyright, Publisher and Additional Information: © 2016, Elsevier. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Tomato seed protein; salt stability; SDS-PAGE; thermal denaturation; creaming; charge screening
Dates:
  • Published: June 2016
  • Accepted: 18 January 2016
  • Published (online): 29 January 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 04 Feb 2016 13:05
Last Modified: 06 Nov 2017 10:26
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.01.014
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.01.014

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