Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation
Author:
Funder
National Science Foundation
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference43 articles.
1. Why do antifreeze proteins require a solenoid?;Banach;Biochimie,2018
2. Succinylation of food proteins- a concise review;Basak;Lwt,2022
3. Mimicking the ice recrystallization activity of biological antifreezes. When is a new polymer “active”;Biggs;Macromolecular Bioscience,2019
4. Antifreeze proteins: Their structure, binding and use;Buckley,2009
5. Antifreeze (Glyco)protein mimetic behavior of poly(vinyl alcohol): Detailed structure ice recrystallization inhibition activity study;Congdon;Biomacromolecules,2013
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1. Effect of the Hofmeister series anion salts on the ice recrystallization inhibition activity of tamarind seed polysaccharide;Food Hydrocolloids;2025-01
2. Ice recrystallization inhibition activity of pulse protein hydrolysates after immobilized metal affinity separation;Food Chemistry;2024-12
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