Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]-Reference-Cited by-同舟云学术

Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]

Published:2008-08-12 Issue:17 Volume:56 Page:8103-8110
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Venkatachalam Mahesh¹,Roux Kenneth H.¹,Sathe Shridhar K.¹

Affiliation:

1. Department of Nutrition, Food and Exercise Sciences, Florida State University, 402 Sandels Building, College of Human Sciences, Tallahassee, Florida 32306-1493, and Department of Biological Science, Florida State University, Tallahassee, Florida 32306-4295

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801268k

Reference28 articles.

1. Production and Economics of Native Pecan Silvopastures in Central United States

2. The natural history of tree nut allergy

3. Tree Nut Allergens

4. Peanut and tree nut allergy

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process;Food Chemistry;2025-01

2. Pecan (Carya illinoinensis (Wangenh.) K. Koch) nuts as an emerging source of protein: extraction, physicochemical and functional properties;Journal of the Science of Food and Agriculture;2024-06-28

3. Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods;Journal of Food Measurement and Characterization;2022-06-06

4. High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology;Journal of Food Science and Technology;2021-09-08

5. Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin;Food Chemistry;2021-09