Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins-Reference-Cited by-同舟云学术

Differential Scanning Calorimetry (DSC) Studies on the Thermal Properties of Peanut Proteins

Published:2010-03-12 Issue:7 Volume:58 Page:4434-4439
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Colombo Andrés¹,Ribotta Pablo Daniel¹,León Alberto Edel¹

Affiliation:

1. CONICET − Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903426f

Reference34 articles.

1. Ash, M. and Dohlman, E.Oil crops situation and outlook yearbook. Electronic outlook report from the Economic Research Service, U.S. Department of Agriculture; 2006.

2. Peanut protein concentrate: Production and functional properties as affected by processing

3. Thermal Behavior and Nonfreezing Water of Soybean Protein Components

4. Differential scanning calorimetry in food research—A review

5. The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation

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