Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds-Reference-Cited by-同舟云学术

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Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

Published:2016-04 Issue: Volume:34 Page:187-195
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhou Hao,Wang Chengzhang,Ye Jianzhong,Chen Hongxia,Tao Ran,Cao Fuliang

Funder

Foundation Research Project of Jiangsu Province

Sanxin Forestry Project of Jiangsu Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

1. Allergenic properties and differential response of walnut subjected to processing treatments;Cabanillas;Food Chemistry,2014

2. Effects of enzymatic hydrolysis on lentil Allergenicity;Cabanillas;Molecular Nutrition and Food Research,2010

3. Circular dichroism analysis of protein conformation: inclusion of the β-turns;Chang;Analytical Biochemistry,1978

4. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure;Chicón;Food Hydrocolloids,2009

5. Singlet oxygen-mediated damage to proteins and its consequences;Davies;Biochemical and Biophysical Research Communications,2003

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