Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins-Reference-Cited by-同舟云学术

Interrelation of Functional Properties of Protein Products from Wheat with the Composition and Physicochemical Characteristics of Their Proteins

Published:2018-08-16 Issue: Volume: Page:
ISSN:
Container-title:Global Wheat Production
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Author:

Kolpakova Valentina V.,Lukin Nikolay D.,Gaivoronskaya Irina S.

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/60378

Reference32 articles.

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3. Kolpakova VV, Nechaev AP. Protein from wheat bran. Functional properties of protein flour: Solubility and water binding ability. Izvestiya Vuzov. Food Technology. 1995;1-2:31-33

4. Dorglamud S, Suwannaporn P, Huang T-C, Tester F. Physicochemical properties of protease-treated rice flour. Starch/Stärke. 2013;65:613-620. DOI:10.1002/star.201500103

5. Akintayo ET, Oshodi AA, Esuoso KO. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus Cajan) protein concentrates. Food Chemistry. 1999;66:51-56. DOI: 10.1016/S0308-8146(98)00155-1

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