Physicochemical and functional properties of Chinese quince seed protein isolate-Reference-Cited by-同舟云学术

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Physicochemical and functional properties of Chinese quince seed protein isolate

Published:2019-06 Issue: Volume:283 Page:539-548
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Deng Yejun,Huang Lixin,Zhang Caihong,Xie Pujun,Cheng Jiang,Wang Xiaojie,Li Shouhai

Funder

Chinese Academy of Forestry

National Key Research and Development Program of China

Jiangsu Provincial Natural Science Foundation of China

Jiangsu Province Biomass Energy and Materials Laboratory, China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

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

3. Some physicochemical and functional properties of cowpea (Vigna unguiculata) isoelectric protein isolate as a function of pH and salt concentration;Aluko;International Journal of Food Sciences & Nutrition,1997

4. Official methods of analysis of AOAC international;AOAC,2000

5. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;Food Chemistry,2016

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