Brewers' spent grain proteins: The extraction method determines the functional properties-Reference-Cited by-同舟云学术

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Brewers' spent grain proteins: The extraction method determines the functional properties

Published:2024-06 Issue: Volume:94 Page:103666
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chin Yi Ling,Keppler Julia Katharina,Dinani Somayeh Taghian,Chen Wei Ning,Boom Remko

Publisher

Elsevier BV

Reference41 articles.

1. Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein;Bamdad;Journal of Cereal Science,2011

2. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012

3. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate;Berghout;Food Hydrocolloids,2015

4. Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions;Cao;Journal of Food Science,2017

5. Maize bran gum: Extraction, characterization and functional properties;Carvajal-Millan;Carbohydrate Polymers,2007

Cited by 1 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. Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates;Food Bioscience;2024-10

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