Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties-Reference-Cited by-同舟云学术

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Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

Published:2018-04 Issue: Volume:109 Page:152-159
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

López Débora N.,Galante Micaela,Robson María,Boeris Valeria,Spelzini Darío

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de Rosario

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference70 articles.

1. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques;Batista;Int. J. Biol. Macromol.,2005

2. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry;Tang;Int. J. Biol. Macromol.,2007

3. Microencapsulation of chia seed oil using chia seed protein isolate chia seed gum complex coacervates;Timilsena;Int. J. Biol. Macromol.,2016

4. Functional properties of proteins in foods: a survey;Kinsella;Crit. Rev. Food Sci. Nutr.,1976

5. Nutritional value of proteins from different food sources. A review;Friedman;J. Agric. Food Chem.,1996

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