Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zein
- Author
- BOCE ZHANG1 ; YANGCHAO LUO1 ; QIN WANG1
[1] Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States - Source
Food chemistry. 2010, Vol 124, Num 1, pp 210-220, 11 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant property Rheological property Secondary structures Zein pH
- Keyword (fr)
- Antioxydant Propriété rhéologique Structure secondaire Zéine pH Protéine végétale
- Keyword (en)
- Antioxidant Rheological properties Secondary structure Zein pH Plant protein
- Keyword (es)
- Antioxidante Propiedad reológica Estructura secundaria Zeina pH Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23247472
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.06.019 
https://dx.doi.org/10.1016/j.foodchem.2010.06.019
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