Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions-Reference-Cited by-同舟云学术

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Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions

Published:2018-07-23 Issue:8 Volume:95 Page:991-1000
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Walters Mallory E.¹,Udenigwe Chibuike C.²,Tsopmo Apollinaire¹³^ORCID

Affiliation:

1. Food Science and Nutrition Program; Carleton University, 1125 Colonel By Drive; Ottawa ON K1S 5B6 Canada

2. Faculty of Health Sciences, School of Nutrition Sciences; University of Ottawa, 75 Laurier Ave E; Ottawa ON K1N 6N5 Canada

3. Institute of Biochemistry; Carleton University, 1125 Colonel By Drive; Ottawa ON K1S 5B6 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12101/fullpdf

Reference38 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Physicochemical properties of Alaska Pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT-Food Science and Technology,2016

3. Twin-screw extrusion modification of a corn fiber and corn starch extruded blend;Artz;Journal of Food Science,1990

4. Identification of peptides, metal binding and lipid peroxidation activities of HPLC fractions of hydrolyzed oat bran proteins;Baakdah;Journal of Food Science and Technology,2016

5. Molecular basis of protein functionality with special consideration of cold-set gels derived from hat-denatured whey;Bryant;Trends in Food Science and Technology,1998

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3. Metal-Peptide Complexes - Unraveling Bioavailability in Vital Biological Processes -;Journal of Biotechnology and Bioindustry;2023-12

4. Effects of milling on texture and in vitro starch digestibility of oat rice;Food Chemistry: X;2023-10

5. Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles;Foods;2023-09-20

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