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Acid‐induced aggregation and gelation of heat‐treated chia proteins
Author(s) -
López Débora N.,
Ingrassia Romina,
Busti Pablo,
Wagner Jorge,
Boeris Valeria,
Spelzini Darío
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14784
Subject(s) - chemistry , protein aggregation , confocal laser scanning microscopy , micrograph , chromatography , biophysics , analytical chemistry (journal) , scanning electron microscope , biochemistry , materials science , composite material , biology
Chia protein isolates obtained by solubilization at pH 10 (CPI10) or 12 (CPI12) and precipitation at pH 4.5.