Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin-Reference-Cited by-同舟云学术

Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin

Published:2022-07 Issue:4 Volume:11 Page:895-903
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Zhou Yiming,Ouyang Boya,Du Lina,Wei Yun,Zhou Xiaoli,Xiao Ying,Wang Yifen

Publisher

Tsinghua University Press

Subject

Food Science

Reference45 articles.

1. Tartary buckwheat protein prevented dyslipidemia in high-fat diet-fed mice associated with gut microbiota changes;Zhou;Food Chem. Toxicol.,2018

2. Preparation and bioactivity evaluation of low salt peptide from sunflower seed meal;Guo;Oil Crop Sci,2019

3. Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller’s dried grains;Wang;Int. J. Biol. Macromol.,2017

4. Effect of sowing time and soil water content on grain yield and phenolic profile of four buckwheat (Fagopyrum esculentum Moench.) varieties in a Mediterranean environment;Siracusa;J. Food Compost. Anal.,2017

5. Genome-wide identification and expression analysis of the trihelix transcription factor family in tartary buckwheat (Fagopyrum tataricum);Ma;BMC Biol,2019

Cited by 4 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. Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility;Food Chemistry;2023-12

2. The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan;Food Hydrocolloids;2023-03

3. Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles;International Journal of Biological Macromolecules;2023-01

4. Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles;Journal of Cereal Science;2022-11