Modification of the low-molecular weight basic albumin fraction from rapeseed (Brassica napus L.) by acetylation. Part 2. Selected functional properties
Author:
Publisher
Wiley
Subject
Food Science
Reference28 articles.
1. MODIFICATION OF THE LOW-MOLECULAR WEIGHT BASIC ALBUMIN FRACTION FROM RAPESEED (BRASSICA NAPUS L.) BY ACETYLATION PART 1. CHEMICAL AND PHYSICOCHEMICAL ASPECTS
2. Studies on Brassica seed proteins
3. Über Samenproteine. 3. Mitt. Isolierung und Charakterisierung der Albumine aus Sonnenblumen- und Rapssamen
4. Chemical modification of proteins. Part 12. Effect of succinylation on some physico-chemical and functional properties of the albumin fraction from rapeseed (Brassica napus L.)
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2. Behaviors of bovine serum albumin and rapeseed proteins at the air/water interface after grafting aliphatic or aromatic chains;Journal of Colloid and Interface Science;2003-06
3. Behaviour of a protein isolate from rapeseed (Brassica napus) and its main protein components — globulin and albumin — at air/solution and solid interfaces, and in emulsions;Colloids and Surfaces B: Biointerfaces;2001-07
4. Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active components;J SCI FOOD AGR;2000
5. Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active components;Journal of the Science of Food and Agriculture;2000
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