Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

Published:2021-03 Issue: Volume:112 Page:106368
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yue Jianxiong,Gu Zixuan,Zhu Zhenbao,Yi Jianhua,Ohm Jae-Bom,Chen Bingcan,Rao Jiajia

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Protein-lipid interactions in food systems: A review;Alzagtat;International Journal of Food Sciences & Nutrition,2002

2. Chemical composition and nutritive value of husked and naked oats grain;Biel;Journal of Cereal Science,2009

3. Chemical composition of hulled, dehulled and naked oat grains;Biel;South African Journal of Animal Science,2014

4. Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product;Bruckner Guhmann;Journal of the Science of Food and Agriculture,2019

5. Oxidation and structural modification of full-fat and defatted flour based soy protein isolates induced by natural and synthetic extraction chemicals;Chamba;Food Biophysics,2014

Cited by 66 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. Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa);Food Chemistry;2025-01

2. Comparing green extraction methods for the recovery of protein-rich fraction from peach seeds (Prunus persica);Food Hydrocolloids;2024-08

3. Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.);Food Bioscience;2024-06

4. Non-animal protein hydrolysates from agro-industrial wastes: A prospect of alternative inputs for cultured meat;Food Chemistry;2024-06

5. Assessing the oat oil attributes and partial substitution in cookies with special reference to fatty acid profile;Journal of Food Measurement and Characterization;2024-05-15

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