Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour-Reference-Cited by-同舟云学术

Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour

Published:2018-02 Issue: Volume:240 Page:784-798
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alu'datt Muhammad H.,Gammoh Sana,Rababah Taha,Almomani Mohammed,Alhamad Mohammad N.,Ereifej Khalil,Almajwal Ali,Tahat Asma,Hussein Neveen M.,Nasser Sura Abou

Funder

Jordan University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Phenolic-protein interactions in oilseed protein isolates;Alu’datt;Food Research International,2013

4. Antioxidant and antihypertensive properties of phenolic-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis;Alu'datt;Food Hydrocolloids,2016

5. AOAC (1990). Official methods of analysis of association of Official Analytical Chemists. In E. Horwitz (Ed.). AOAC: Washington.

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