Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum-Reference-Cited by-同舟云学术

Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum

Published:2020-03-31 Issue:6 Volume:55 Page:2481-2491
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Safdar Bushra¹²^ORCID,Pang Zhihua¹²,Liu Xinqi¹²,Jatoi Mushtaque Ahmed³^ORCID,Rashid Muhammad Tayyab⁴^ORCID

Affiliation:

1. Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China

2. Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China

3. Department of Botany Shah Abdul Latif University Khairpur Sindh 66020 Pakistan

4. School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14500

Reference46 articles.

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2. Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes

3. Chemical composition and health benefits of flaxseed;Bernacchia R.;Austin Journal of Nutrition & Food Science,2014

4. Comparative study of Acacia nilotica exudate gum and acacia gum

5. The antiviral activity of polysaccharides and their derivatives

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