Structure and functional characteristics of rapeseed protein isolate-dextran conjugates

Food Hydrocolloids

Volumn 82, Issue , 2018, Pages 329-337

  Qu, Wenjuan ^a   Zhang, Xinxin ^a   Han, Xiao ^a   Wang, Zhiping ^a   He, Ronghai ^a   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

Functionality; Graft treatment; Rapeseed protein isolate; Structure

Indexed keywords

AMINO ACIDS; DEXTRAN; ELECTROPHORESIS; EMULSIFICATION; GRAFTING (CHEMICAL); OILSEEDS; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; SURFACE STRUCTURE; THERMODYNAMIC STABILITY;

FOOD INDUSTRIES; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; FUNCTIONALITY; GRAFT TREATMENT; GRAFTING DEGREE; GRAFTING REACTIONS; PROTEIN ISOLATES; RAPESED PROTEIN ISOLATE; STRUCTURE CHARACTERISTIC;

DICHROISM;

EID: 85047393600     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.03.039     Document Type: Article

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