Structure and functional characteristics of rapeseed protein isolate-dextran conjugates-Reference-Cited by-同舟云学术

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Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

Published:2018-09 Issue: Volume:82 Page:329-337
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Qu Wenjuan,Zhang Xinxin,Han Xiao,Wang Zhiping,He Ronghai,Ma Haile

Funder

National Primary Research & Development Plan-China

Primary Research & Development Plan of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Canola proteins: Composition, extraction, functional properties, bioactivity: Applications as a food ingredient and allergenicity-a practical and critical review;Aider;Trends in Food Science & Technology,2011

3. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

4. Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

5. Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation;Boostani;International Journal of Biological Macromolecules,2017

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