Functional Properties of Acylated Flax Protein Isolates-Reference-Cited by-同舟云学术

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Functional Properties of Acylated Flax Protein Isolates

Published:1997-07-01 Issue:7 Volume:45 Page:2431-2441
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wanasundara P. K. J. P. D.¹,Shahidi F.¹

Affiliation:

1. Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada A1B 3X9

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9607829

Reference47 articles.

1. Functional properties of succinylated and acetylated soy protein

2. Functional properties of succinylated and acetylated soy protein

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1. The effect of succinylation on the properties of αs1-casein enriched protein;International Dairy Journal;2024-07

2. Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum;International Journal of Food Science & Technology;2024-02-25

3. Flaxseed Meal: A Newer Candidate of Plant-Based Protein;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024

4. Flaxseed (Linum usitatissimum L.) for Protein Based Products;Sustainable Protein Sources;2024

5. Investigating the functional properties of soy protein isolate conjugated with oxidized basil seed gum through Maillard reaction in food systems;Journal of Food Measurement and Characterization;2023-08-29

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