Oats protein isolate: Thermal, rheological, surface and functional properties-Reference-Cited by-同舟云学术

Oats protein isolate: Thermal, rheological, surface and functional properties

Published:2009-01 Issue:1 Volume:42 Page:107-114
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Mohamed Abdellatif,Biresaw Girma,Xu Jingyuan,Hojilla-Evangelista Mila P.,Rayas-Duarte Patricia

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Bloksma, A. H. (1988). Rheology of the bread making process. Paper presented at 8th international cereal and bread congress. Lausanne, Switzerland.

2. Viscoelastic properties of polymers;Ferry,1980

3. Nutritional value of acylated oat protein-concentrate;Gilles;Journal of Agricultural and Food Chemistry,1987

4. Functional properties of low fat soy flour produced by an extrusion–expelling system;Heywood;JAOCS,2002

5. Cleavage of structural proteins during the assembly of the head of bacteriophage T4;Laemmli;Nature,1970

Cited by 59 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. Mixing oat proteins with lentil or faba bean proteins: How is the techno-functional behavior of the different protein systems affected by heat treatments?;Food Hydrocolloids;2024-12

2. Oat protein: Review of structure-function synergies with other plant proteins;Food Hydrocolloids;2024-09

3. Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism;Food Hydrocolloids;2024-09

4. Determining the Impact of Genotype × Environment on Oat Protein Isolate Composition Using HPLC and LC-MS Techniques;Journal of Agricultural and Food Chemistry;2024-03-26

5. Two novel peptides derived from oat with inhibitory activity against dipeptidyl peptidase-IV: the related mechanism revealed by molecular docking and in vitro and in situ effects;Journal of Food Measurement and Characterization;2024-03-16