The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate-Reference-Cited by-同舟云学术

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The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Published:2018-04-11 Issue:3 Volume:13 Page:217-225
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Bučko Sandra,Katona Jaroslav,Petrović Lidija,Milinković Jelena,Spasojević Ljiljana,Mucić Nenad,Miller Reinhard

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Provincial Secretariat for Higher Education and Scientific Research of the Autonomous Province of Vojvodina

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s11483-018-9528-5/fulltext.html

Reference29 articles.

1. M.R.R. Niño, C.C. Sánchez, V.P. Ruíz-Henestrosa, J.M.R. Patino, Food Hydrocoll. 19, 417–428 (2005)

2. R.S.H. Lam, M.T. Nickerson, Food Chem. 141(2), 975–984 (2013)

3. E. Dickinson, Colloids Surf. B: Biointerfaces 15(2), 161–176 (1999)

4. I.M. Rodrigues, J.F.J. Coelho, M.G.V.S. Carvalho, J. Food Eng. 109(3), 337–346 (2012)

5. L. Rezig, F. Chibani, M. Chouaibi, M. Dalgalarrondo, K. Hessini, J. Guéguen, S. Hamdi, J. Agric. Food Chem. 61(32), 7715–7721 (2013)

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