Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution-Reference-Cited by-同舟云学术

Foaming properties are improved by interactions between brewer's spent grain proteins and carrageenans in aqueous solution

Published:2022-11-10 Issue:5 Volume:103 Page:2585-2592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Proaño Janina Lissette¹,Pérez Adrián Alejandro¹,Drago Silvina Rosa¹^ORCID

Affiliation:

1. Instituto de Tecnología de Alimentos, CONICET‐ Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina

Funder

FonCyT

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12291

Reference35 articles.

1. Wet fractionation process to produce high protein and high fiber products from brewer's spent grain

2. Brewer's spent grain: a valuable feedstock for industrial applications

3. Brewers' spent grain: a review with an emphasis on food and health

4. Physical, structural and antioxidant properties of brewer's spent grain protein films

5. Technofunctional properties of a brewers' spent grain protein‐enriched isolate and its associated enzymatic hydrolysates;Connolly A;Int Food Sci Technol,2014

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