Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin-Reference-Cited by-同舟云学术

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Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin

Published:2022-03 Issue: Volume:372 Page:131238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Yufan,Zhong Mingming,Wu Lichun,Huang Yuyang,Li Yang,Qi Baokun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. Large scale purification of an almond oleosin using an organic solvent procedure;Beisson;Plant Physiology and Biochemistry,2001

2. Palmaria palmata as an alternative protein source: Enzymatic protein extraction, amino acid composition, and nitrogen-to-protein conversion factor;Bjarnadóttir;Journal of Applied Phycology,2018

3. Biological activities of the protein hydrolysate obtained from two fishes common in the fisheries bycatch;Camargo;Food Chemistry,2020

4. The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them;Cao;Food Chemistry,2015

5. Properties and exploitation of oleosins;Capuano;Biotechnology advances,2007

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