| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277795 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Tomato seed proteins are capable of heat-induced gel formation. ⺠Based on frequency sweep and tan δ results, gels are classified as weak gels. ⺠Storage and loss moduli were found to be concentration and frequency dependent. ⺠DSC showed irreversible endothermic peaks, relating to protein denaturation. ⺠FTIR confirmed β-sheet and α-helical conformation for tomato seed proteins.
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Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Sobhan Savadkoohi, Asgar Farahnaky,