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Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Kolawole O. Falade, Sarafa Adeyemi Akeem

2020Journal of Food Measurement & Characterization28 citationsDOI

Topics & Concepts

DefattingIsoelectric pointChemistryExtraction (chemistry)Soy proteinPea proteinFood scienceThermal stabilityChromatographySolubilityProtein purificationPrecipitationBiochemistryOrganic chemistryPhysicsEnzymeMeteorologyProteins in Food SystemsPolysaccharides Composition and ApplicationsAfrican Botany and Ecology Studies
Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates | Litcius