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Protein isolation from jet milled rye flours differing in particle size

  • Published:2017-07 Issue: Volume:104 Page:13-18
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Drakos Antonios,Malindretou Konstantina,Mandala Ioanna,Evageliou Vasiliki

Funder

National Strategic Reference Framework (NSRF)

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference28 articles.

1. Development of novel ultrathin structures based in amaranth (Amaranthus hypochondriacus) protein isolate through electrospinning;Aceituno-Medina;Food Hydrocoll.,2013

2. Isolation and partial characterization of chickpea, lupine and lentil seed proteins;Alsohaimy;World J. Agric. Sci.,2007

3. Relationships between different hydration properties of commercial and laboratory soybean isolates;Anon;J. Agric. Food. Chem.,2001

4. Effect of feed particle size and dietary melatonin supplementation on gastric ulcers in swine;Ayles;Can. J. Anim. Sci.,1999

5. The influence of oxidizing agents on water extracts of rye flour;Buksa;Food Hydrocoll.,2012

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