Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification-Reference-Cited by-同舟云学术

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Structural characteristics and functional properties of walnut glutelin as hydrolyzed: effect of enzymatic modification

Published:2019-01-01 Issue:1 Volume:22 Page:265-279
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sun Qian¹^ORCID,Ma Zheng Feei²^ORCID,Zhang Hongxia³,Ma Shujie¹,Kong Lingming¹

Affiliation:

1. College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China

2. Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, China

3. Department of Food Science, University of Otago, Dunedin, New Zealand

Funder

Key Technology Research and Development Program of Xinjiang Uygur Autonomous Region, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1579738

Reference22 articles.

1. Optimization of extraction conditions for improving solubility of peanut protein concentrates by response surface methodology

2. Food protein functionality: A comprehensive approach

3. Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten

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