Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties-Reference-Cited by-同舟云学术

Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties

Published:2023-02-01 Issue:6 Volume:71 Page:2704-2717
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gravel Alexia¹^ORCID,Doyen Alain¹^ORCID

Affiliation:

1. Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07507

Reference140 articles.

1. Thermal gelation and denaturation of bovine β-lactoglobulins A and B

2. Proteins in Whey: Chemical, Physical, and Functional Properties

3. Natural biopolymers as nanocarriers for bioactive ingredients used in food industries

4. Recent advances in egg protein functionality in the food system

5. Gel formation by β-conglycinin and glycinin and their mixtures

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