Structure of the zein protein as treated with subcritical water
In the present study, we investigated the structure and selected functional properties of zein protein as treated with subcritical water. The results showed that subcritical water treatment, with different time (20–120 min) and temperatures (110–170°C), increased the solubility, foam capacity, and f...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2017.1414839 |