Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds-Reference-Cited by-同舟云学术

Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds

Published:2020-07-06 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

De la Cruz‐Torres Luis F.¹^ORCID,Mancilla‐Margalli N. Alejandra²^ORCID,VillaVelázquez‐Mendoza Carlos I.³^ORCID,Carrazco‐Peña Laura D.⁴^ORCID,Chan‐Cupul Wilberth⁵^ORCID,Osuna‐Castro Juan A.⁵^ORCID,Toro‐Vázquez Jorge F.⁶^ORCID,Pérez‐Martínez Jaime D.⁶^ORCID

Affiliation:

1. Facultad de Ciencias Químicas Universidad de Colima Carr.Colima‐Coquimatlán km 9 Coquimatlán Colima28400 Mexico

2. Tecnológico Nacional de México Instituto Tecnológico de Tlajomulco Carr. a San Miguel Cuyutlán km 10 Tlajomulco de Zúñiga Jalisco45650 Mexico

3. Facultad de Ingeniería Civil Universidad de Colima Carr. Colima‐Coquimatlán km. 9 Coquimatlán Colima28400 Mexico

4. Facultad de Ingeniería y Negocios San Quintín Universidad Autónoma de Baja California Carr. Transpeninsular km 180.2 San Quintín Baja California 22930 Mexico

5. Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carr. Colima‐Manzanillo km 40 Tecomán Colima28100 Mexico

6. Facultad de Ciencias Químicas‐CIEP Universidad Autónoma de San Luis Potosí Manuel Nava 6 Zona Universitaria San Luis Potosí28210 Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14652

Reference43 articles.

1. Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds

2. Purification and biochemical characterization of 11S globulin from chan (Hyptis suaveolens L. Poit) seeds

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Modification of Solubility and Heat-Induced Gelation of Amaranth 11S Globulin by Protein Engineering

5. Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

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2. Characterization of the Technofunctional Properties and Three-Dimensional Structure Prediction of 11S Globulins from Amaranth (Amaranthus hypochondriacus L.) Seeds;Foods;2023-01-19

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