| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538798 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Wattle seeds were soaked, heated and roasted, and subsequently extracted with water. ⺠Most emulsions formed with water extracts from raw and processed wattle seed destabilized by oiling off and flocculation. ⺠A new wattle protein fraction was isolated which contained >77% protein. ⺠Wattle protein fraction formed very stable emulsions but had weak foaming and gelling properties.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
S. Agboola, K.Y. Ee, A. Huhn,