PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION-Reference-Cited by-同舟云学术

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PREPARATION OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID BY SUCCINYLATION

Published:1979-05 Issue:3 Volume:44 Page:633-638
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SHETTY K. J.,KINSELLA J. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb08464.x/fullpdf

Reference54 articles.

1. C. Akin, 1976 . Water soluble whippable protein produce and process for making same. U.S. Patent 3,833,552.

2. Functional and electrophoretic characteristics of succinylated peanut flour protein

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1. Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview;Biomass Conversion and Biorefinery;2022-04-21

2. Extraction of Proteins and Other Intracellular Bioactive Compounds From Baker’s Yeasts by Pulsed Electric Field Treatment;Frontiers in Bioengineering and Biotechnology;2020-12-15

3. Protein isolates from Candida boidinii M-363 grown on methanol;Food Research International;1997-01

4. Foaming capacity of fish minces during frozen storage;Journal of the Science of Food and Agriculture;1992

5. Digestibility and energy values of intact, disrupted and extracts from brewer's dried yeast fed to rainbow trout (Oncorhynchus mykiss);Animal Feed Science and Technology;1991-06

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