Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH-Reference-Cited by-同舟云学术

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Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH

Published:2020-11 Issue: Volume:108 Page:106065
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Peiyi,Gao Zili,Xu Minwei,Rao Jiajia,Chen Bingcan

Funder

North Dakota State Board of Agricultural Research and Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Potential complementary food from quality protein maize (Zea mays L.) supplemented with sesame (Sesamum indicum) and mushroom (oudemansiella radicata;A Victor;Journal of Nutrition & Food Sciences,2018

2. Analysis of protein fractions and some minerals present in chan (Hyptis suaveolens L.) seeds;Aguirre;Journal of Food Science,2012

3. Official methods of analysis of AOAC international. [Gaithersburg, Md.] : AOAC international;AOAC,1998

4. Proteins in food processing: Second edition;Arntfield,2018

5. Fibre hemp inflorescences : From crop-residues to essential oil production;Bertoli;Industrial Crops and Products,2010

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5. Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate;Journal of the American Oil Chemists' Society;2024-04-29

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