The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04148-z.pdf
Reference26 articles.
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2. Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V (2015) New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 77:725–742
3. Bárta J, Bártová V (2008) Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes. Czech J Food Sci 26(5):347–359
4. Chao D, Aluko RE (2018) Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment. CyTA J Food 16(1):357–366
5. Creusot N, Gruppen H (2007) Enzyme-induced aggregation and gelation of proteins. Biotechnol Adv 25(6):597–601
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