Enzyme‐catalyzed acylation improves gel properties of rapeseed protein isolate-Reference-Cited by-同舟云学术

Enzyme‐catalyzed acylation improves gel properties of rapeseed protein isolate

Published:2020-05-21 Issue:11 Volume:100 Page:4182-4189
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Chong¹,Zhang Cheng¹,Zhang Ruixue²,Ju Xingrong¹^ORCID,He Rong¹^ORCID,Wang Zhigao¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing P. R. China

2. School of Life SciencesNorthwestern Polytechnical University Xi'an P. R. China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10457

Reference35 articles.

1. Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

2. The Effect of Rapeseed Protein Structural Modification on Microstructural Properties of Peptide Microcapsules

3. Functionality of oilseed protein products: A review

4. Improvement of canola protein gelation properties through enzymatic modification with transglutaminase

5. Functional properties of raw and processed canola meal

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