Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam-Reference-Cited by-同舟云学术

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Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

Published:2017-06 Issue: Volume:41 Page:124-129
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Li,Zhang Xinxia,Liu Fengru,Ding Yuanyuan,Wang Ren,Luo Xiaohu,Li Yanan,Chen Zhengxing

Funder

National Natural Science Foundation of China

National High Technology Research Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale;Food Chemistry,2003

2. In enzymatic hydrolysis of food proteins;Adler-Nissen;Canadian Medical Association Journal,1986

3. Effects of roasting and electron beam irradiating on protein characteristics, ruminal degradability and intestinal digestibility of soybean and the performance of dairy cows;Akbarian;Livestock Science,2014

4. Physical and functional properties of gamma irradiated liquid egg white;Ball;Poultry Science,1968

5. Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates;Barbana;Food Research International,2010

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