Functional characterization of commercial plant proteins and their application on stabilization of emulsions-Reference-Cited by-同舟云学术

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Functional characterization of commercial plant proteins and their application on stabilization of emulsions

Published:2021-03 Issue: Volume:292 Page:110277
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mota da Silva Aurenice Maria,Souza Almeida Flávia,Kawazoe Sato Ana Carla

Funder

LaboratÃ³rio Nacional de BiociÃªncias

FundaÃ§Ã£o de Amparo Ã Pesquisa do Estado de SÃ£o Paulo

CoordenaÃ§Ã£o de AperfeiÃ§oamento de Pessoal de NÃvel Superior

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃ³gico

Centro Nacional de Pesquisa em Energia e Materiais

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Characterization and functional properties of Australian rice protein isolates;Agboola;J. Cereal. Sci.,2005

2. Solubilized wheat protein isolate: functional properties and potential food applications;Ahmedna;J. Agric. Food Chem.,1999

3. Emulsifying and foaming properties of commercial yellow pea (pisum sativum L.) seed flours;Aluko;J. Agric. Food Chem.,2009

4. Composition and protein profile analysis of rice protein ingredients;Amagliani;J. Food Compos. Anal.,2017

5. The composition, extraction, functionality, and applications of rice proteins: a review;Amagliani;Trends Food Sci. Technol.,2017

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