Dynamic rheological properties of sesame protein dispersions
Author:
Affiliation:
1. Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran
Publisher
Wiley
Subject
Plant Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.177
Reference36 articles.
1. Sesame protein isolate: Fractionation, secondary structure and functional properties;Achouri A.;Food Research International,2012
2. Physical and flow properties of rice protein powders;Amagliani L.;Journal of Food Engineering,2016
3. AOAC.Official Methods of Analysis 16th edn. (Association of Official Analytical Chemists Washington DC 2002).
4. Development of a mixer‐viscometer for studying rheological behavior of settling and non‐settling slurries;Bbosa B.;Journal of Petroleum Exploration and Production Technology,2017
5. Sesame water‐soluble proteins fraction contains endopeptidases and exopeptidases with high activity: A natural source for plant proteases;Chen Y.;Food Chemistry,2021
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