| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10160584 | Biochemical Engineering Journal | 2011 | 8 Pages |
Abstract
ⶠWe investigated functional properties of Jatropha seed press cake protein. ⶠOil removal from press cake decreased protein emulsifying properties. ⶠOil removal from press cake improved protein foaming and adhesive properties. ⶠJatropha press cake protein film forming properties is still need to be improved. ⶠJatropha press cake protein has the most potential as emulsifier or paper adhesive.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Dianika Lestari, Wim J. Mulder, Johan P.M. Sanders,