Effects of environmental factors on functional properties of Chinese chestnut (Castanea mollissima) protein isolates

Author:

Lv Jiao,Zhao Yuan,Wang Jianzhong,Ouyang Jie,Wang Fengjun

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference36 articles.

1. Demirkesen I, Campanella OH, Sumnu G, Sumnu G, Sahin S, Hamaker BR (2013) A study on stalling characteristics of gluten-free breads prepared with chestnut and rice flours. Food Bioprocess Technol 7:806–820

2. Zhou LH (2013) Study on rheological characteristic of chestnut protein isolate and preparation of its peptides technical. M.D.Thesis, Agriculture and Forestry University, Fujian

3. Gounga ME, Xu SY, Wang Z (2008) Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use. J Zhejiang Univ Sci B 9:675–683

4. Cheng ZP, Wu Q, Huang JB, Hu CG, Wang ZL (2011) Primary identification of chestnut blight resistant Chinese chestnut cultivars and superior lines. South China Fruits 40:40–43

5. Yu XQ, Jia M (2013) Nutritional value and cultivation techniques of chestnut. Chin Hortic Abstr 5:170

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