Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake
Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulk density, least gelling concentration, solubility, and emulsifying properties) were determine...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2020-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/346458 |