Protein hydrolysis of Camelina sativa meals: A study of molecular weight distribution and emulsifying properties

Author:

Sentís-Moré PauORCID,Ortega-Olivé Nàdia,Robles-Rodríguez IvanORCID,Royo-Esnal Aritz,Romero-Fabregat Maria-PazORCID

Funder

Generalitat de Catalunya

Generalitat de Catalunya Departament d'Agricultura Alimentacio i Accio Rural

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

1. Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage;Abramovič;Food Chemistry,2007

2. Benefits of adding camelina to rainfed crop rotation in Iran : A crop with high drought tolerance;Ahmadvandi;Agrotechniques in Industrial Crops,2021

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

4. Food protein-derived peptides: Production, isolation, and purification;Aluko,2018

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

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