Effects of Ultrasound-Assisted Electrolyzed Water Treatment on the Structural and Functional Properties of Rapeseed Protein Isolate-Reference-Cited by-同舟云学术

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Effects of Ultrasound-Assisted Electrolyzed Water Treatment on the Structural and Functional Properties of Rapeseed Protein Isolate

Published:2024-03-19 Issue:4 Volume:4 Page:917-925
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Fu Jin¹²,Yang Wanfu³,Huang Taocui⁴,Shi Hui¹,Zhao Yi¹²,Han Mei⁴,Zhong Geng¹²

Affiliation:

1. College of Food Science, Southwest University, Chongqing 400715, China

2. Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China

3. Chongqing Kaixin Grease Co., Ltd, Chongqing 401121, China

4. Chongqing Academy of Agricultural Sciences, Chongqing 400060, China

Funder

Chongqing Modern Agricultural Industry Technology System

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00686

Reference52 articles.

1. Rapeseed proteins for technical applications: Processing, isolation, modification and functional properties – A review

2. Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation

3. A comparison in protein extraction from four major crop residues in Europe using chemical and enzymatic processes-a review

4. Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

5. Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery

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