Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea

Published:2017-10 Issue: Volume:14 Page:104-111
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Geerts Marlies E.J.,Nikiforidis Constantinos V.,van der Goot Atze Jan,van der Padt Albert

Funder

Institute for Sustainable Process Technology (ISPT), the Netherlands

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference39 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus);Alamanou;Food Hydrocolloids,1997

3. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

4. Origins of freeze—thaw instability in concentrated water-in-oil emulsions;Aronson;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1994

5. The potential of aqueous fractionation of lupin seeds for high-protein foods;Berghout;Food Chemistry,2014

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties;Food Hydrocolloids;2024-10

2. Optimizing the Extraction of Protein from Defatted Schizochytrium Cell Residues and Studying the Emulsification Characteristics of Protein;Fermentation;2024-08-11

3. Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology;Journal of Colloid and Interface Science;2024-05

4. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions;Advances in Colloid and Interface Science;2024-04

5. Role of the pea protein aggregation state on their interfacial properties;Journal of Colloid and Interface Science;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3