2018
DOI: 10.1016/j.ijbiomac.2018.07.168
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Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects

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Cited by 37 publications
(16 citation statements)
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“…Likewise, Peak 2 at 2800–3000 cm −1 was assigned to CH 2 and CH 3 bending vibrations in proteins. The absorption band observed at 1000–1100 cm −1 was due to the CN stretching 40,41 …”
Section: Resultsmentioning
confidence: 99%
“…Likewise, Peak 2 at 2800–3000 cm −1 was assigned to CH 2 and CH 3 bending vibrations in proteins. The absorption band observed at 1000–1100 cm −1 was due to the CN stretching 40,41 …”
Section: Resultsmentioning
confidence: 99%
“…The chickpea protein extraction was prepared according to the methodology described by Mousazadeh et al [5] with slight modifications. Firstly, for defatting chickpea flour, it was mixed with hexane with continuous stirring two times for 2 h at ambient temperature (1:5 [w/v], chickpea flour: hexane).…”
Section: Methodsmentioning
confidence: 99%
“…3.C-c some granular protrusions were appeared by the incorporation of CuSNP, which decreased the uniformity of the nanocomposite film surface. The appearance of granular protrusions was most likely because of the aggregation of some CuSNP [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. The mentioned effects of incorporation of MEO and CuSNP (Fig.…”
Section: Semmentioning
confidence: 99%
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