Potato proteins for technical applications: Nutrition, isolation, modification and functional properties - A review
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference105 articles.
1. A study of soluble proteins from four potato varieties used in the Swedish starch industry;Ahldén;Food Chemistry,1992
2. Functional and conformational properties of proteolytic enzyme-modified potato protein isolate;Akbari;Journal of the Science of Food Agriculture,2020
3. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021
4. Effectiveness of essential oils and their combinations with aluminum starch Octenylsuccinate on potato storage pathogens;Al-Mughrabi;Journal of Essential Oil Bearing Plants,2013
5. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin;Andre;Journal of Agricultural Food Chemistry,2007
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