Partitioning of proteins and small molecular weight compounds from alfalfa juice during ultrafiltration-Reference-Cited by-同舟云学术

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Partitioning of proteins and small molecular weight compounds from alfalfa juice during ultrafiltration

Published:2024-12 Issue: Volume:62 Page:105044
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tanambell Hartono^ORCID,Danielsen Marianne^ORCID,Freund Sofie^ORCID,Nissen Signe Hjerrild^ORCID,Møller Anders Hauer^ORCID,Corredig Milena,Dalsgaard Trine Kastrup^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Physical, chemical and microbiological changes during green plant juice fermentation;Ajibola;Food Chemistry,1984

2. Enzymatic cleaning of ultrafiltration membranes fouled by abattoir effluent;Allie;Journal of Membrane Science,2003

3. Improved solubility of proteins from white and red clover - inhibition of redox enzymes;Amer;International Journal of Food Science and Technology,2021

4. Apigenin as tumor suppressor in cancers: Biotherapeutic activity, nanodelivery, and mechanisms with emphasis on pancreatic cancer;Ashrafizadeh;Frontiers in Chemistry,2020

5. Removal of polyphenols and recovery of proteins from alfalfa white protein concentrate by ultrafiltration and adsorbent resin separations;D'Alvise;Separation Science and Technology,2000

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