Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight-Reference-Cited by-同舟云学术

Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

Published:2010-01 Issue:1 Volume:84 Page:39-45
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Vaz L.C.M.A.,Arêas J.A.G.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Effect of lipid–protein interactions on hydration characteristics of offal protein isolates;Arêas;Journal of Food Science,1986

5. Hydrophobic and electrostatic interactions on extrusion of protein isolates;Arêas;Journal of Food Science,1986

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