Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Journal of Food Biochemistry

Volumn 44, Issue 4, 2020, Pages

  Zhao, Hefei ^a   Shen, Chun ^a   Wu, Zijian ^a   Zhang, Zhong ^b   Xu, Changmou ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Cornell University ^*  (United States)

Author keywords

functionality; protein; Raman spectrum; SDS PAGE; secondary structure

Indexed keywords

AMIDES; ELECTROPHORESIS; EMULSIFICATION; FOOD PRODUCTS; MANUFACTURE; RAMAN SCATTERING; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; WATER ABSORPTION;

ALLERGENIC PROTEIN; COMPREHENSIVE COMPARISONS; EMULSIFYING ACTIVITY INDICES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SDS PAGE; SECONDARY STRUCTURES;

PROTEINS;

EID: 85078920083     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.13157     Document Type: Article

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