Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release-Reference-Cited by-同舟云学术

Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release

Published:2020 Issue:7 Volume:11 Page:6273-6284
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Donsì Francesco¹²³⁴^ORCID,Velikov Krassimir P.⁵⁶⁷⁸⁹^ORCID

Affiliation:

1. Department of Industrial Engineering

2. University of Salerno

3. Fisciano

4. Italy

5. Unilever Innovation Centre Wageningen

6. 6708 WH Wageningen

7. The Netherlands

8. Institute of Physics

9. University of Amsterdam

Abstract

Mechanical cell disruption via high-pressure homogenization enables enhanced proteins recovery from yellow mustard bran aqueous suspensions, and contributes to improving their appearance and texture.

Funder

FP7 People: Marie-Curie Actions

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00852D

Reference54 articles.

1. Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin

2. Water-soluble yellow mustard mucilage: A novel ingredient with potent antioxidant properties

3. Synergisms between yellow mustard mucilage and galactomannans and applications in food products — A mini review

4. Recent advances in extraction of nutraceuticals from plants

5. Modeling and kinetics study of conventional and assisted batch solvent extraction

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