Improved solubility of proteins from white and red clover – inhibition of redox enzymes-Reference-Cited by-同舟云学术

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Improved solubility of proteins from white and red clover – inhibition of redox enzymes

Published:2020-06-18 Issue:1 Volume:56 Page:302-311
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Amer Bashar¹^ORCID,Juul Louise¹²^ORCID,Møller Anders Hauer¹²³^ORCID,Møller Hanne Søndergård¹,Dalsgaard Trine Kastrup¹²³^ORCID

Affiliation:

1. Science and Technology Department of Food Science Aarhus University Agro Food Park 48 Aarhus N8200Denmark

2. CBIO Centre for Circular Bioeconomy Aarhus University Agro Food Park 48 Aarhus N8200Denmark

3. iFOOD Centre for Innovative Food Research Aarhus University Agro Food Park 48 Aarhus N8200Denmark

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14632

Reference49 articles.

1. Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

2. Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

3. Ribulose bisphosphate carboxylase/oxygenase (rubisco) from green leaves‐potential as a food protein

4. Comparison of ryegrass and red clover on the fermentation pattern, microbial community and efficiency of diet utilisation in the rumen simulation technique (Rusitec)

5. When quinones meet amino acids: chemical, physical and biological consequences

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2. The emulsifying properties of protein extracts from perennial ryegrass (Lolium perenne L.) depend on the extraction method;Food Hydrocolloids;2024-07

3. Ulva species: A critical review on the green seaweed as a source of food protein;Trends in Food Science & Technology;2024-07

4. Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts;Antioxidants;2024-03-28

5. Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.);Food Hydrocolloids;2024-02

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