Extraction of oleosome and protein mixtures from sunflower seeds
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
1. Characterization and modelling of the hydrophobic domain of a sunflower oleosin;Alexander;Planta,2002
2. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks;Bernat;Lwt,2015
3. Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies;Bhise;Nutrition & Food Science,2014
4. Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability;De Chirico;Food Chemistry,2020
5. Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium;Deleu;Colloids and Surfaces B: Biointerfaces,2010
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5. Thermal treatment improves the physical stability of hemp seed oleosomes during storage;LWT;2023-11
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