Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment-Reference-Cited by-同舟云学术

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Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

Published:2018-04 Issue: Volume:77 Page:636-645
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Djoullah Attaf,Husson Florence,Saurel Rémi

Funder

Regional Council of Bourgogne - Franche Comté

European Union

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Centrifugal partition chromatography as a tool for preparative purification of pea albumin with enhanced yields;Bérot;Journal of Chromatography B,2007

2. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

3. Structural and mechanical properties of biopolymer gels;Clark;Biopolymers,1987

4. Large scale procedure for fractionation of albumins and globulins from pea seeds;Crévieu;Food/nahrung,1996

5. Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.). I. Legumin;Croy;Planta,1980

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