Author:
Hu Haifang,Fan Tao,Zhao Xiaoyan,Zhang Xiaowei,Sun Yali,Liu Hongkai
Funder
National Natural Science Foundation of China (CN)
Xinjiang Autonomous Region Forestry Science and Technology Special Fund Finance
Shandong Provincial Natural Science Foundation China
Publisher
Springer Science and Business Media LLC
Reference39 articles.
1. Adebiyi AP, Aluko RE (2011) Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chem 128:902–908
2. Agboola S, Ng D, Mills D (2005) Characterisation and functional properties of Australian rice protein isolates. J Cereal Sci 41(3):283–290
3. AOAC (2000) Official methods of analysis of AOAC International (17th ed.). Washington, DS, USA: Association of Official Analytical Chemists (Methods Ba 4e-93)
4. Belitz HD, Grosch W, Schieberle P (2009) Food Chemistry. Springer, Berlin
5. Campbell NF, Shih FF, Marshall WE (1992) Enzymic phosphorylation of soy protein isolate for improved functional properties. J Agric Food Chem 40(3):403–406
Cited by
33 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献