Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action-Reference-Cited by-同舟云学术

Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action

Published:2019-11 Issue: Volume:58 Page:104625
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Dabbour Mokhtar,He Ronghai,Mintah Benjamin,Xiang Jiahui,Ma Haile

Funder

Primary Research and Development Plan

National Primary Research and Development Plan of Jiangsu Province

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference48 articles.

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3. Sunflower proteins: overview of their physicochemical, structural and functional properties;González-Pérez;J. Sci. Food Agric.,2007

4. Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach;Gassmann;Nahrung,1983

5. Functionality of oilseed protein products: a review;Moure;Food Res. Int.,2006

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