Protein Hydrolysis of Camelina Sativa Meals: A Study of Molecular Weight Distribution and Emulsifying Properties

Author:

Sentís-Moré Pau,Ortega-Olivé Nàdia,Robles-Rodríguez Ivan,Royo-Esnal Aritz,Romero María-Paz

Publisher

Elsevier BV

Reference41 articles.

1. Pau Sent�s-Mor� is supported by a fellowship from the Vicente L�pez Program;0012 -project ARIAPNE)

2. Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage;H Abramovi?;Food Chemistry,2007

3. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan "egg-free" mayonnaise;M R Ali;Journal of Food Safety,2020

4. Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise;R E Aluko;Innovative Food Science and Emerging Technologies,2005

5. Food protein-derived peptides: Production, isolation, and purification;Rotimi E Aluko;Proteins in Food Processing: Second Edition,2018

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