4.7 Article

Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Stabilizing zein nanoparticle dispersions with ι-carrageenan

Christopher J. Cheng et al.

FOOD HYDROCOLLOIDS (2017)

Article Chemistry, Physical

Characterization of zein assemblies by ultra-small-angle X-ray scattering

Suzan Uzun et al.

SOFT MATTER (2017)

Article Food Science & Technology

Effect of pH and ethanol content of solvent on rheology of zein solutions

Panadda Nonthanum et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Agriculture, Multidisciplinary

Effect of γ-Zein on the Rheological Behavior of Concentrated Zein Solutions

Panadda Nonthanum et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Preparation and functional properties of blend films of gliadins and chitosan

Yinyong Li et al.

CARBOHYDRATE POLYMERS (2010)

Article Food Science & Technology

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

B. P. Lamsal et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action

Baohua Kong et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Structural characterization of α-zein

FA Momany et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Biochemical Research Methods

Study of the conformation of γ-zeins in purified maize protein bodies by FTIR and NMR spectroscopy

TC Bicudo et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2005)

Article Chemistry, Applied

Effect of hydrocolloids on the thermal denaturation of proteins

E Ibanoglu

FOOD CHEMISTRY (2005)

Article Agricultural Engineering

Chitosan-starch composite film: preparation and characterization

YX Xu et al.

INDUSTRIAL CROPS AND PRODUCTS (2005)

Article Food Science & Technology

Advances in modifying and understanding whey protein functionality

EA Foegeding et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)