Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil-Reference-Cited by-同舟云学术

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Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil

Published:2019-02 Issue: Volume:87 Page:644-652
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Jian-Yuan,Peng Bin,Wang Mei,Zou Xian-Guo,Yin Yu-Long,Deng Ze-Yuan

Funder

National Natural Science Foundation of China

Graduate Students of Jiangxi Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

1. Isolation and structural properties of the major protein fraction in Australian wattle seed (Acacia victoriae Bentham);Agboola;Food Chemistry,2009

2. The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties;Akasha;Food Chemistry,2016

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

4. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate;Arogundade;LWT - Food Science and Technology,2016

5. Identification of proteins from tuberculin purified protein derivative (PPD) by LC-MS/MS;Borsuk;Tuberculosis,2009

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