Effects of sonication on the physicochemical and functional properties of walnut protein isolate-Reference-Cited by-同舟云学术

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Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Published:2018-04 Issue: Volume:106 Page:853-861
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhu Zhenbao,Zhu Weiduo,Yi Jianhua,Liu Ning,Cao Yungang,Lu Jiali,Decker Eric Andrew,McClements David Julian

Funder

National Natural Science Foundation of China

Doctoral Research Foundation of Shaanxi University of Science and Technology

National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Walnut polyphenols inhibit in vitro human plasma LDL oxidation;Anderson;Journal of Nutrition,2001

2. Official methods of analysis;AOAC, Association of Official Analytical Chemists,1990

3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

4. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

5. Bioactive compounds, physical and sensory properties of cake made with walnut press-cake;Bakkalbasi;Journal of Food Quality,2016

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