Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates-Reference-Cited by-同舟云学术

Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

Published:2018-05-17 Issue:10 Volume:53 Page:2316-2324
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Alashi Adeola M.¹²³^ORCID,Blanchard Christopher L.¹⁴,Mailer Rodney J.¹²,Agboola Samson O.¹²,Mawson John A.¹²,Aluko Rotimi E.³^ORCID

Affiliation:

1. Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia

2. School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia

3. Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg R3T 2N2 MB Canada

4. School of Biomedical Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia

Funder

Australian Grain Research Development Cooperation

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13823/fullpdf

Reference30 articles.

1. Characterisation and functional properties of Australian rice protein isolates;Agboola;Journal of Cereal Science,2005

2. Technological and bioactive functionalities of canola meal proteins and hydrolysates;Alashi;Food Reviews International,2013

3. Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats;Alashi;Food Research International,2014a

4. Antioxidant properties of Australian canola meal protein hydrolysates;Alashi;Food Chemistry,2014b

5. Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate;Aluko;Food Research International,2001

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