Thermally treated soya bean oleosomes: the changes in their stability and associated proteins-Reference-Cited by-同舟云学术

Thermally treated soya bean oleosomes: the changes in their stability and associated proteins

Published:2019-07-10 Issue:1 Volume:55 Page:229-238
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ding Jian¹,Xu Zejian¹,Qi Baokun¹,Liu Zongzhong¹,Yu Liangli²,Yan Zhang³⁴^ORCID,Jiang Lianzhou¹⁵,Sui Xiaonan¹³^ORCID

Affiliation:

1. College of Food Science Northeast Agricultural University Harbin150030China

2. Department of Nutrition and Food Science University of Maryland College Park MD20742USA

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China

4. College of Horticulture and Landscape Architecture Northeast Agricultural University Harbin 150030 China

5. National Research Center of Soybean Engineering and Technology Harbin150030China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14266

Reference46 articles.

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2. Association of Official Analytical Chemists (AOAC)(2005).Official method 968.06 protein (crude) in animal feed. Official methods of analysis. Arlington VA USA.

3. Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium

4. The properties and the related protein behaviors of oil bodies in soymilk preparation

5. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy

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