Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation-Reference-Cited by-同舟云学术

Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation

Published:2024-07 Issue: Volume:446 Page:138858
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Betchem Garba,Dabbour Mokhtar,Akter Tuly Jamila,Flavorta Billong Laura,Ma Haile^ORCID

Funder

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

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4. Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour–yoghurt mixture;Bilgiçli;Journal of Food Engineering,2007

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1. Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties;Food Research International;2024-09