Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein

Published:2019-08 Issue: Volume:93 Page:189-197
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Shanying,Zheng Lili,Zheng Xiaoyan,Ai Binling,Yang Yang,Pan Yonggui,Sheng Zhanwu

Funder

National Natural Science Foundation of China

Key Technologies Research and Development Program of Hainan

Innovative Research Team Program of CATAS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;Journal of Agricultural and Food Chemistry,1998

2. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

3. High molecular weight melanoidins from coffee brew;Koen;Journal of Agricultural and Food Chemistry,2006

4. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010

5. The potential of tailoring the conditions of steam explosion to produce xylo-oligosaccharides from sugarcane bagasse;Carvalho;Bioresource Technology,2018

Cited by 80 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes;Scientific Reports;2024-08-20

2. Effect of glycosylation modification on structure and properties of soy protein isolate: A review;Journal of Food Science;2024-07-02

3. The underlying reasons for the efficient extraction of peanut oil by aqueous ethanol combined with roasting conditioning pretreatment;Food Chemistry;2024-07

4. Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion;Food Hydrocolloids;2024-07

5. Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity;Foods;2024-07-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3