Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties-Reference-Cited by-同舟云学术

Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

Published:2024-06-20 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Perović Milica N.,Tomičić Zorica M.,Milošević Maja M.,Antov Mirjana G.

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03482-1.pdf

Reference67 articles.

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2. Beveridge, T., Toma, S. J., & Nakai, S. (1974). Determination of SH and S-S groups in some food proteins using Ellman’s reagent. Journal of Food Science, 39, 49–51. https://doi.org/10.1111/j.1365-2621.1974.tb00984.x

3. Calicioglu, O., Flammini, A., Bracco, S., Bellù, L., & Sims, R. (2019). The future challenges of food and agriculture: An integrated analysis of trends and solutions. Sustainability, 11(1), 222. https://doi.org/10.3390/su11010222

4. Carbonaro, M., & Nucara, A. (2010). Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids, 38(3), 679–690. https://doi.org/10.1007/s00726-009-0274-3

5. Chang, Y. W., Alli, I., Konishi, Y., & Ziomek, E. (2011). Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques. Food Research International, 44(9), 3094–3104. https://doi.org/10.1016/j.foodres.2011.08.001