A protein isolate for food by phosphorylation of yeast homogenate-Reference-Cited by-同舟云学术

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A protein isolate for food by phosphorylation of yeast homogenate

Published:1989-01 Issue:4 Volume:31 Page:279-288
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Giec Andrzej,Stasińska Bożena,Skupin Janusz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. The use of yeast in human foods;Bingham,1968

2. Removal of nucleic acid from yeast nucleoprotein complexes by sulfitolysis;Damodaran;J. Afr. Food Chem.,1986

3. Dissociation of yeast nucleoprotein complexes by chemical phosphorylation;Damodaran;J. Agr. Food Chem.,1982

4. Phosphates food processing;Ellinger,1972

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation;Foods;2023-03-05

2. Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization;Ciência Rural;2020

3. Available versus digestible dietary amino acids;British Journal of Nutrition;2012-08

4. Protein isolates from Candida boidinii M-363 grown on methanol;Food Research International;1997-01

5. Deamidation and Phosphorylation for Food Protein Modification;Surface Activity of Proteins;1996-08-16

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