Effect of high hydrostatic pressure treatment on the structure and physicochemical properties of millet gliadin

Author:

Zhang Yidan,Zhang Xuebing,Zhang Zhiheng,Chen Zhenjia,Jing Xu,Wang Xiaowen

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate;Agrawal;Food Chemistry,2016

2. Millet-based traditional processed foods and beverages—a review;Amadou;Cereal Foods World,2011

3. Millets: Nutritional composition, some health benefits and processing-A review;Amadou;Journal of Food & Agriculture,2013

4. Effect of temperature and pH on the secondary structure and processes of oligomerization of 19 kDa alpha-zein;Cabra;Biochimica et Biophysica Acta (BBA) - Proteins & Proteomics,2006

5. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009

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