A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions-Reference-Cited by-同舟云学术

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A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions

Published:2015-01 Issue: Volume:43 Page:743-752
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Malomo Sunday A.,Aluko Rotimi E.

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Manitoba Agri-Food Research and Development Initiative (ARDI)

University of Manitoba Graduate Fellowship (UMGF)

Manitoba Graduate Scholarship (MGS)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. The extraction and purification of proteins: an introduction;Aluko,2004

3. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

4. Electrophoretic and functional properties of mustard seed meals and protein concentrates;Aluko;Journal of the American Oil Chemists Society,2004

5. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013

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