Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin ( Cuminum cyminum ) seeds-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin ( Cuminum cyminum ) seeds

Published:2018-10-28 Issue:3 Volume:54 Page:752-761
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chen Jingwang¹²³^ORCID,Mu Taihua¹²^ORCID,Zhang Miao¹²^ORCID,Goffin Dorothée³

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China

2. Key Laboratory of Agro‐products Processing Ministry of Agriculture No. 2 Yuan Ming Yuan West Road, Haidian District Beijing 100193 China

3. Laboratory of Gastronomical Science Department of d'Agronomie, Bio‐ingénierie et Chimie University of Liege – Gembloux Agro‐Bio Tech Passage des Déportés Gembloux 5030 Belgium

Funder

Chinese Academy of Agricultural Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13990

Reference40 articles.

1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

2. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

3. Influence of high isostatic pressure on structural and functional characteristics of potato protein

4. Effect of drought on the biochemical composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds

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