Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate-Reference-Cited by-同舟云学术

Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate

Published:2016-05 Issue: Volume:56 Page:189-200
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ajibola Comfort F.,Malomo Sunday A.,Fagbemi Tayo N.,Aluko Rotimi E.

Funder

Natural Science and Engineering Research Council of Canada

Department of Foreign Affairs and International Trade Canada

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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3. The effect of heat treatment on the in-vitro multienzyme digestibility of protein of six varieties of African yam bean (Sphenostylis stenocarpa) flour;Adeyeye;Food Chemistry,1997

4. Effect of peptide size on antioxidant properties of African yam bean seed (Spnenostylis stenocarpa) protein hydrolysate fractions;Ajibola;International Journal of Molecular Science,2011

5. Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds;Aluko;Journal of the Science of Food and Agriculture,2001

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