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1999•Food ChemistryRequires access

Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates

EMMANUEL TEMITOPE AKINTAYO, Aladesanmi Augustine Oshodi, Kayode O. Esuoso

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Key concepts: Ionic strength, Cajanus, Chemistry, Salt (chemistry), Pea protein, Ionic bonding, Chemical engineering, Chromatography

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Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates — Research Paper | ScholarLens