Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04527-x.pdf
Reference36 articles.
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3. Beveridge TTSJ, Nakai S (1974) Determination of SH-and SS-groups in some food proteins using Ellman’s reagent. J Food Sci 39:49–51. https://doi.org/10.1111/j.1365-2621.1974.tb00984.x
4. Boye JI, Aksay S, Roufik S, Ribéreau S, Mondor M, Farnworth E, Rajamohamed SH (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546. https://doi.org/10.1016/j.foodres.2009.07.021
5. Chen M, Lu J, Liu F, Nsor-Atindana J, Xu F, Goff HD, Ma J, Zhong F (2019) Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocolloid 88:247–255. https://doi.org/10.1016/j.foodhyd.2018.09.003
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