Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

Author:

Karaca Asli Can,Low Nicholas,Nickerson Michael

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Official methods of analysis of AOAC International, 17th edition, revision 2;AOAC,2003

3. The effect of pH on rapeseed globulin (cruciferin) binding to anilinonaphthalene-8-sulfonate;Apenten;Journal of Food Biochemistry,1996

4. Large scale purification of rapeseed proteins (Brassica napus L.);Bérot;Journal of Chromatography B,2005

5. Isolation and structural characterization of the major protein fraction from NorMan flaxseed (Linum usitatissimum L.);Chung;Food Chemistry,2005

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