Author:
Oomah B. Dave,Der Tanya J.,Godfrey David V.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference14 articles.
1. Glass transition temperatures determined using a temperature-cycling scanning calorimeter;Bell;Journal of Food Science,1996
2. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.);Chung;Food Chemistry,2005
3. Characterisation of glass transition of durum wheat semolina using modulated differential scanning calorimetry;Cuq;Journal of Cereal Science,2001
4. Characterization of soluble amaranth and soybean proteins based on fluorescence, hydrophobicity, electrophoresis, amino acid analysis, circular dichroism, and differential scanning calorimetry measurements;Gorinstein;Journal of Agricultural and Food Chemistry,2001
5. Green, B. E., Milanova, R., Logie, J., (2005). Process for preparation of flax protein isolate. World Patent WO 2005/012342 A1.
Cited by
33 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch;LWT;2024-05
2. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough;Journal of Food Science;2023-10-25
3. Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide;International Journal of Biological Macromolecules;2023-06
4. pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels;Journal of Texture Studies;2023-03-08
5. Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena;Food Hydrocolloids;2023-03