Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods-Reference-Cited by-同舟云学术

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Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods

Published:2010-11 Issue:6 Volume:87 Page:597-606
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Cheng¹²,Tian Zhigang¹,Chen Lingyun¹³,Temelli Feral¹,Liu Hui²,Wang Yanxin²

Affiliation:

1. Dept. Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5.

2. China University of Geosciences, Wuhan, PRC 430074.

3. Corresponding author. Phone: +1-780-492-0038. Fax: +1-780-492-4265. E-mail: lingyun.chen@ualberta.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-10-0097

Reference42 articles.

1. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

2. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

3. Preparation and Some Functional Properties of Rice Bran Protein Concentrate at Different Degree of Hydrolysis using Bromelain and Alkaline Extraction

4. Barley for food: Characteristics, improvement, and renewed interest

5. The foaming of mixtures of albumin and hordein protein hydrolysates in model systems

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1. Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates;Food Bioscience;2024-10

2. Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid;Food Chemistry;2024-07

3. Brewers' spent grain proteins: The extraction method determines the functional properties;Innovative Food Science & Emerging Technologies;2024-06

4. Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality;International Journal of Food Science & Technology;2024-04-12

5. Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties;European Food Research and Technology;2024-04-11

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