Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate-Reference-Cited by-同舟云学术

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Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Published:2021-01 Issue: Volume:67 Page:102593
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Subaşı Büşra Gültekin,Jahromi Mastaneh,Casanova Federico,Capanoglu Esra,Ajalloueian Fatemeh,Mohammadifar Mohammad Amin

Funder

Scientific and Technological Research Council

International Research Fellowship

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference76 articles.

1. Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides;Abdualrahman;Journal of the Science of Food and Agriculture,2016

2. The surface tension of solutions;Adamson,1990

3. Multi-objective optimization of solid/liquid extraction of total sunflower proteins from cold press meal;Albe Slabi;Food Chemistry,2020

4. The potential for utilizing the seed crop Amaranth (Amaranthus spp.) in East Africa as an alternative crop to support food security and climate change mitigation;Alemayehu;Journal of Agronomy and Crop Science,2015

5. Enzyme technology: An overview;Beilen;Current Opinion in Biotechnology,2002

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2. Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update;ACS Food Science & Technology;2024-08-14

3. Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition;Food Hydrocolloids;2024-08

4. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

5. A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins;Food Research International;2024-08

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