Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein

Plant foods for human nutrition (Dordrecht, Netherlands)

Volumn 69, Issue 3, 2014, Pages 270-275

  Sun, Minjie ^a   Mu, Taihua ^a   Sun, Hongnan ^a   Zhang, Miao ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

[No Author keywords available]

Indexed keywords

VEGETABLE PROTEIN;

CHEMISTRY; CIRCULAR DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FOOD HANDLING; HEAT; HYDROSTATIC PRESSURE; PROTEIN FOLDING; PROTEIN SECONDARY STRUCTURE; SWEET POTATO;

CALORIMETRY, DIFFERENTIAL SCANNING; CIRCULAR DICHROISM; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; HYDROSTATIC PRESSURE; IPOMOEA BATATAS; PLANT PROTEINS; PROTEIN FOLDING; PROTEIN STRUCTURE, SECONDARY;

EID: 85027941277     PISSN: None     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0426-9     Document Type: Article

References (0)