Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates-Reference-Cited by-同舟云学术

Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates

Published:2021-09 Issue: Volume:101 Page:103314
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wu Lanlan,Li Jianhua,Wu Weijing,Wang Libo,Qin Fei,Xie Wen

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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5. Weijun Chen, Wenjun Wang, Xiaobin Ma, Ruiling Lv, Ritesh Balaso Watharkar, Tian Ding, Xingqian Ye, Donghong Liu, 2019. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate, Food Chemistry, 274, 2019, 234-241, ISSN 0308-8146, 10.1016/j.foodchem.2018.08.106.

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