Techno-functional properties of Camelina sativa cake proteins treated with the instant controlled pressure drop (DIC) technology-Reference-Cited by-同舟云学术

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Techno-functional properties of Camelina sativa cake proteins treated with the instant controlled pressure drop (DIC) technology

Published:2024-07 Issue: Volume:95 Page:103741
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tienda-Vazquez Mario Adrian,Perez-Herrera Mariana,Carrasco-Morales Oscar,Tellez-Perez Carmen,Alonzo-Macias Maritza,Cardador-Martínez Anaberta

Funder

Consejo Nacional de Humanidades, Ciencias y Tecnologías

Instituto Tecnológico y de Estudios Superiores de Monterrey

Publisher

Elsevier BV

Reference43 articles.

1. Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds;Allaf;OCL,2014

2. Influence of high isostatic pressure on structural and functional characteristics of potato protein;Baier;Food Research International,2015

3. Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide;Belayneh;The Journal of Supercritical Fluids,2015

4. Optimized analysis and quantification of glucosinolates from Camelina sativa seeds by reverse-phase liquid chromatography;Berhow;Industrial Crops and Products,2013

5. Emerging Camelina protein: Extraction, modification, and structural/functional characterization;Boyle;Journal of the American Oil Chemists’ Society,2018

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