Comparison of functional properties of edible insects and protein preparations thereof-Reference-Cited by-同舟云学术

Comparison of functional properties of edible insects and protein preparations thereof

Published:2018-05 Issue: Volume:91 Page:168-174
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zielińska Ewelina,Karaś Monika,Baraniak Barbara

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Egg yolk phosvitin: Preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents;Castellani;Journal of Chromatography B,2003

5. Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds;Deng;Food Chemistry,2011

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