Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate
Abdul Aziz, Nasir Mehmood Khan, Farman Ali, Zia Ullah Khan, Shujaat Ahmad, Abdul Khaliq Jan, Noor Rehman, Nawshad Muhammad
Topics & Concepts
AcornVolume (thermodynamics)Food scienceChemistryProtein isolateChromatographyBotanyBiologyThermodynamicsPhysicsProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition