Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure-Reference-Cited by-同舟云学术

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Published:2019-09-13 Issue:10 Volume:84 Page:2820-2830
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Delgado Efren¹^ORCID,Valverde‐Quiroz Luisa¹,Lopez Denisse¹,Cooke Peter²,Valles‐Rosales Delia³,Flores Nancy¹

Affiliation:

1. Dept. of Family and Consumer Sciences New Mexico State Univ. P. O. Box 30001 Las Cruces NM 88003‐8001 U.S.A.

2. New Mexico State Univ. P. O. Box 30001 Las Cruces NM 88003‐8001 U.S.A.

3. Industrial Engineering New Mexico State Univ. P. O. Box 30001 Las Cruces NM 88003‐8001 U.S.A.

Funder

Cotton Incorporated

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14770

Reference72 articles.

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3. Light Microscopic Investigations of Cereal Grains, Doughs and Breads

4. Protein/Arabinoxylans Gels: Effect of Mass Ratio on the Rheological, Microstructural and Diffusional Characteristics

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