Effects of pretreatments on structural and functional changes of oat protein isolate-Reference-Cited by-同舟云学术

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Effects of pretreatments on structural and functional changes of oat protein isolate

Published:2021-09-27 Issue:1 Volume:99 Page:90-99
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Wang Hailin¹,Xiang Leiwen²^ORCID,Rao Pingfan¹,Ke Lijing¹,Wu Benyang²,Chen Sheng²,Wang Shaoyun³,Shi Yuande²,Su Pingping²

Affiliation:

1. Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China

2. College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China

3. College of Bioscience and Engineering Fuzhou University Fuzhou China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Fujian Province

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10480

Reference39 articles.

1. Functional Properties of Glycated Soy 11S Glycinin

2. The composition, extraction, functionality and applications of rice proteins: A review

3. Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

4. Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation

5. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

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