Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties-Reference-Cited by-同舟云学术

Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Published:2018-09-24 Issue:41 Volume:66 Page:10827-10834
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Qingling¹,Jin Yan¹,Xiong Youling L.¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

Funder

National Institute of Food and Agriculture

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b03901

Reference44 articles.

1. A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions

2. Hempseed protein derived antioxidative peptides: Purification, identification and protection from hydrogen peroxide-induced apoptosis in PC12 cells

3. Hempseed as a nutritional resource: An overview

4. Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

5. Denaturation and Oxidative Stability of Hemp Seed (Cannabis sativa L.) Protein Isolate as Affected by Heat Treatment

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