Factors influencing gelation properties of corn germ proteins-Reference-Cited by-同舟云学术

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Factors influencing gelation properties of corn germ proteins

Published:2017-04-04 Issue:13 Volume:97 Page:4445-4450
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Sun Xiang Dong¹,Shi Dan²,Lan Yu²,Yao Xin Miao³,Zhang Rui Ying¹,Zhang Ying Lei³,Su Ping¹,Shan Hong¹

Affiliation:

1. Quality & Safety Institute of Agricultural Products; Heilongjiang Academy of Agricultural Sciences; Harbin China

2. Food Science Department; East University of Heilongjiang; Harbin China

3. Food Processing Institute; Heilongjiang Academy of Agricultural Sciences; Harbin China

Funder

Foundation for Excellent Academic Leaders of Harbin

National Quality and Safety Risk Assessment Project for Food and Oil Crop Products

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8304/fullpdf

Reference31 articles.

1. Thermally induced protein gelation: gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels;Van Kleef;Biopolymers,1986

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