Isolation and Gelling Properties of Duckweed Protein Concentrate
Author:
Affiliation:
1. Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen 6700 AA, The Netherlands
2. Wageningen Plant Research, Wageningen University and Research, Wageningen 6708 PB, The Netherlands
Funder
Ministerie van Landbouw, Natuur en Voedselkwaliteit
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00009
Reference49 articles.
1. Nutrient Value of Leaf vs. Seed
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3. Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids
4. Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides
5. Functional Properties of Protein Concentrates from Three Chinese Indigenous Legume Seeds
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