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Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein

  • Published:2017-06 Issue: Volume:79 Page:197-204
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Ma Tiezheng,Zhu Hongguang,Wang Jing,Wang Qiang,Yu Liangli (Lucy),Sun Baoguo

Funder

National Natural Science Foundation of China

Beijing Excellent Talent Training Project of Beijing Municipal Committee Organization Department

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Kinetics of protein and textural changes in Atlantic salmon under frozen storage;Barraza;Food Chemistry,2015

2. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water;Chen;Innovative Food Science and Emerging Technologies,2016

3. Peanut protein and product functionality;Cherry;Journal of the American Oil Chemist s’ Society,1990

4. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions;Chityala;Food Chemistry,2016

5. Effect of high-pressure homogenization on the functional property of peanut protein;Dong;Journal of Food Process Engineering,2010
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