Isolation and Gelling Properties of Duckweed Protein Concentrate-Reference-Cited by-同舟云学术

Isolation and Gelling Properties of Duckweed Protein Concentrate

Published:2021-05-26 Issue:5 Volume:1 Page:908-916
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Nieuwland Maaike¹^ORCID,Geerdink Peter¹,Engelen-Smit Nicole P. E.¹,van der Meer Ingrid M.²,America Antoine H. P.²,Mes Jurriaan J.¹,Kootstra A. Maarten J.¹,Henket Jolanda T. M. M.¹,Mulder Wim J.¹

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

2. Digestibility Issues of Vegetable versus Animal Proteins: Protein and Amino Acid Requirements—Functional Aspects

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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