Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods-Reference-Cited by-同舟云学术

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Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods

Published:2024-06 Issue: Volume:151 Page:109757
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Nouska Chrysanthi,Deligeorgaki Maria,Kyrkou Charikleia,Michaelidou Alexandra-Maria,Moschakis Thomas,Biliaderis Costas G.,Lazaridou Athina^ORCID

Publisher

Elsevier BV

Reference76 articles.

1. Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate;Achouri;Food Research International,2013

2. Sesame protein isolate: Fractionation, secondary structure and functional properties;Achouri;Food Research International,2012

3. Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review;Aluko;Journal of the American Oil Chemists’ Society,2023

4. Official methods of analysis of AOAC international;AOAC,1998

5. Official methods of analysis of AOAC international;AOAC,2000

Cited by 1 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. Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes;Foods;2024-07-20

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