Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process-Reference-Cited by-同舟云学术

Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process

Published:2021-07 Issue: Volume:350 Page:129188
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Yang,Pangloli Philipus,Dia Vermont P.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

3. Influence of hot air and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions;Ahmed;Food Hydrocolloids,2020

4. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates;Aletor;Food Chemistry,2002

5. Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate;Aziz;Food Chemistry,2020

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1. Simple and eco-friendly fabrication of hempseed protein by one-step low-temperature-induced phase separation and centrifugal removal of oil;Food Hydrocolloids;2025-01

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3. Comparative Physicochemical and Functional Analyses of Protein Ingredients and Their Enzymatic Hydrolysates from Industrial Hempseed (Cannabis sativa L.) Hearts;ACS Food Science & Technology;2024-05-03

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