Oxidative stability of soy proteins: From ground soybeans to structured products

Author:

Duque-Estrada Patrícia,Kyriakopoulou KonstantinaORCID,de Groot Wouter,van der Goot Atze Jan,Berton-Carabin Claire C.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Influence of soybean storage conditions on crude oil quality;de Alencar;Revista Brasileira de Engenharia Agrícola e Ambiental,2010

2. American Association of Cereal Chemists (AACC). (1983). Method 30-25: Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds. https://methods.aaccnet.org/summaries/30-25-01.aspx/ Accessed 11 June 2018.

3. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate;Berghout;Food Hydrocolloids,2015

4. Aqueous fractionation yields chemically stable lupin protein isolates;Berghout;Food Research International,2015

5. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil – water interface;Berton-Carabin;European Journal of Lipid Science and Technology,2016

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