Oat protein: Review of structure-function synergies with other plant proteins

Mclauchlan, J., Tyler, A., Chakrabarti, B. et al. (2 more authors) (2024) Oat protein: Review of structure-function synergies with other plant proteins. Food Hydrocolloids, 154. 110139. ISSN 0268-005X

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Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Globulin; solubility; surface hydrophobicity; interfacial tension; gelation; coacervation
Dates:
  • Published: September 2024
  • Published (online): 26 April 2024
  • Accepted: 24 April 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Apr 2024 12:47
Last Modified: 20 May 2024 12:31
Published Version: https://www.sciencedirect.com/science/article/pii/...
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodhyd.2024.110139
Open Archives Initiative ID (OAI ID):

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