Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes-Reference-Cited by-同舟云学术

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Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes

Published:2024-05 Issue: Volume:200 Page:116178
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alpiger Simone B.^ORCID,Politiek Regina G.A.,Corredig Milena,Schutyser Maarten A.I.,van der Goot Atze Jan

Publisher

Elsevier BV

Reference34 articles.

1. Changes in the physicochemical properties of rapeseed‐derived protein complexes during enzyme‐assisted wet milling;Alpiger;Sustainable Food Proteins,2023

2. Oil nutrition and utilization;Aukema,2011

3. Chemical- and solvent-free mechanophysical fractionation of biomass induced by tribo-electrostatic charging: Separation of proteins and lignin;Basset;ACS Sustainable Chemistry & Engineering,2016

4. Rapeseed protein isolates: Effect of processing on yield and composition of protein;Blaicher;Journal of Agricultural and Food Chemistry,1983

5. Modifying faba bean protein concentrate using dry heat to increase water holding capacity;Bühler;Foods,2020

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