Formation of heat-induced cottonseed congossypin(7S) fibrils at pH 2.0-Reference-Cited by-同舟云学术

Formation of heat-induced cottonseed congossypin(7S) fibrils at pH 2.0

Published:2014-01-03 Issue:10 Volume:94 Page:2009-2015
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhou Jian-Zhong¹,Zhang Hui¹,Yang Hai-Yan²,Wang Li¹,Qian Hai-Feng¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 People's Republic of China

2. School of Food Science and Pharmacy; Xinjiang Agricultural University; Urumchi 830052 People's Republic of China

Funder

The National High Technology Research and Development Program of China(863 Program)

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6517/fullpdf

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4. Amyloid-like aggregates of a plant protein: A case of a sweet-tasting protein, monellin;Konno;FEBS Lett,1999

5. Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate;Akkermans;J Agric Food Chem,2007

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