TMT ‐labeled quantitative proteomic analysis to identify proteins associated with the stability of peanut milk-Reference-Cited by-同舟云学术

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TMT ‐labeled quantitative proteomic analysis to identify proteins associated with the stability of peanut milk

Published:2021-05-26 Issue:15 Volume:101 Page:6424-6433
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Jia Cong¹^ORCID,Lu Xin¹,Gao Jinhong¹²,Wang Ruidan¹,Sun Qiang¹²,Huang Jinian¹³

Affiliation:

1. Institute of Agricultural and Sideline Products Processing Henan Academy of Agricultural Sciences Zhengzhou China

2. Henan Engineering Research Center of Bioactive Substances in Agricultural Products Zhengzhou China

3. Key Laboratory of Oil Processing, Ministry of Agriculture and Rural Affairs Wuhan China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11313

Reference36 articles.

1. Physicochemical Characteristics, Functional Properties, and Nutritional Benefits of Peanut Oil: A Review

2. Effects of processing conditions and packaging material on the quality attributes of dry-roasted peanuts

3. Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

4. Peanut Milk and Peanut Milk Based Products Production: A Review

5. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates

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2. A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties;Food Bioscience;2023-12

3. Insights from 4D Label-Free Proteomic Analysis into Variation of Milk Fat Globule Membrane Proteins of Human Milk Associated with Infant’s Gender;Journal of Agricultural and Food Chemistry;2023-07-28

4. Proteomic and metabolomic analyses reveal stage- and tissue- specific flavonoid accumulation in Ginkgo biloba;LWT;2022-12

5. Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition;International Journal of Biological Macromolecules;2022-09

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