Comparative studies on the functional properties of various protein concentrate preparations of peanut protein-Reference-Cited by-同舟云学术

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Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

Published:2009-04 Issue:3 Volume:42 Page:343-348
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Haiwen,Wang Qiang,Ma Tiezheng,Ren Jiajia

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Solubilized wheat protein isolate: Functional properties and potential food applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999

2. Official methods of analysis;AOAC,1996

3. Official methods of Association of Official Analytical Chemists International;AOAC,1990

4. Functional and electrophoretic characteristics of succinylated peanut flour proteins;Beuchat;Journal of Agricultural and Food Chemistry,1977

5. Physicochemical properties of peanut flour as affected by proteolysis;Beuchat;Journal of Food Chemistry,1975

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