Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin-Reference-Cited by-同舟云学术

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Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatin

Published:2019-09-02 Issue:6 Volume:55 Page:2314-2322
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fu Yu¹^ORCID,Liu Wan‐Ning²^ORCID,Soladoye Olugbenga P.³

Affiliation:

1. College of Food Science Southwest University No. 2 Tiansheng Road Beibei District Chongqing 400715 China

2. College of Food Science Northeast Agricultural University No. 600 Changjiang Road Xiangfang District Harbin 150030 China

3. Food Processing Development Centre Ministry of Agriculture and Forestry Government of Alberta Leduc AB T9E 7C5 Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14343

Reference55 articles.

1. Potato proteins

2. Antihypertensive Peptides from Food Proteins

3. HYDROLYTIC SELECTIVITY OF PATATIN (LIPID ACYL HYDROLASE) FROM POTATO (SOLANUM TUBEROSUM L.) TUBERS TOWARD VARIOUS LIPIDS

4. Isolation of potato proteins using simulated moving bed technology

5. EFFECT OF LOW-MOLECULAR ADDITIVES ON PRECIPITATION OF POTATO FRUIT JUICE PROTEINS UNDER DIFFERENT TEMPERATURE REGIMES

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3. Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein;Food Hydrocolloids;2024-12

4. The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-09

5. Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update;ACS Food Science & Technology;2024-08-14

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