The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
Abstract
Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.
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Citations
Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269
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Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
Asgar, M. A., Fazilah, A., Huda, N., Bhat, R., & Karim, A. A. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00124.x · Cited by 505
Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
Asghar, A., & Henrickson, R. L. (1982) · Advances in Food Research · doi:10.1016/s0065-2628(08)60113-5 · Cited by 203
Preparation of spent brewer's yeast β-glucans for potential applications in the food industry
Thammakiti, S., Suphantharika, M., Phaesuwan, T., & Verduyn, C. (2004) · International Journal of Food Science and Technology · doi:10.1111/j.1365-2621.2004.00742.x · Cited by 154
Fagbemi, T. N., Oshodi, A. A., & Ipinmoroti, K. O. (2005) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2005.250.256 · Cited by 122
Functional Properties of Composite Flour: A Review
M., H., M., N., H., N., Zainol, M. K., & Jahurul, M. H. (2020) · Food Research · doi:10.26656/fr.2017.4(6).419 · Cited by 121
Metadata
- Authors
- LIN, M. J. Y., HUMBERT, E. S., & SOSULSKI, F. W.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1974-03
- Volume
- 39
- Issue
- 2
- Pages
- 368-370
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2103552352
- Cited by
- 940
- References
- 1
- FWCI
- 25.14
- Type
- journal article
- Language
- en
- Open access
- closed
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