Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin-Reference-Cited by-同舟云学术

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Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

Published:2016-12 Issue: Volume:61 Page:251-260
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Xingfeng,Liu Wei,Liu Chengmei,Luo Liping,Chen Jun,Luo Shunjing,McClements David Julian,Wu Lixin

Funder

State Key Laboratory of Food Science and Technology of Nanchang University

Goal-oriented Subjects of State Key Laboratory of Food Science and Technology of Nanchang University

Chinese Research Council scholarship program

Cooperative State Research, Extension, Education Service, USDA

Massachusetts Agricultural Experiment Station

USDA, NRI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities;Adjonu;Journal of Food Engineering,2014

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

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

4. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds;Barac;International Journal of Food Science & Technology,2012

5. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch;Charoen;Journal of Food Science,2011

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