Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal-Reference-Cited by-同舟云学术

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Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

Published:2020-07 Issue: Volume:104 Page:105731
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lan Yang,Ohm Jae-Bom,Chen Bingcan,Rao Jiajia

Funder

USDA National Institute of Food and Agriculture

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates;Akintayo;Food Chemistry,1999

3. Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation;Alu'datt;Food Hydrocolloids,2016

4. Phenolic–protein interactions in oilseed protein isolates;Alu'datt;Food Research International,2013

5. Emulsifying and foaming properties of commercial yellow pea (pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

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