Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation. [electronic resource]
Producer: 20111202Description: 1488-98 p. digitalISSN:- 1097-0010
- Adsorption
- Amino Acids -- analysis
- Brassica rapa -- chemistry
- Chemical Precipitation
- Dietary Proteins -- analysis
- Emulsifying Agents
- Filtration -- methods
- Food Handling -- methods
- Humans
- Hydrophobic and Hydrophilic Interactions
- Isoelectric Point
- Plant Extracts -- chemistry
- Plant Proteins -- analysis
- Seeds -- chemistry
- Sonication -- methods
- Glycine max -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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