Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Elisa Arte, Xin Huang, Emilia Nordlund, Kati Katina

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalFood Chemistry
Volume289
Pages (from-to)103-111
Number of pages9
ISSN0308-8146
DOIs
Publication statusPublished - 15 Aug 2019
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • Wheat bran
  • Bioprocessing
  • Protein isolate
  • Technofunctional properties
  • Emulsions
  • Foaming
  • ASSAY
  • NUTRITIONAL PROPERTIES
  • FUNCTIONAL-PROPERTIES
  • LAYERS
  • IMPACT
  • ENZYMES
  • FERMENTATION

Cite this

@article{50aa125918fb46849c6c456ffb45a519,
title = "Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates",
keywords = "416 Food Science, Wheat bran, Bioprocessing, Protein isolate, Technofunctional properties, Emulsions, Foaming, ASSAY, NUTRITIONAL PROPERTIES, FUNCTIONAL-PROPERTIES, LAYERS, IMPACT, ENZYMES, FERMENTATION",
author = "Elisa Arte and Xin Huang and Emilia Nordlund and Kati Katina",
year = "2019",
month = "8",
day = "15",
doi = "10.1016/j.foodchem.2019.03.020",
language = "English",
volume = "289",
pages = "103--111",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",

}

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. / Arte, Elisa; Huang, Xin; Nordlund, Emilia; Katina, Kati.

In: Food Chemistry, Vol. 289, 15.08.2019, p. 103-111.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

AU - Arte, Elisa

AU - Huang, Xin

AU - Nordlund, Emilia

AU - Katina, Kati

PY - 2019/8/15

Y1 - 2019/8/15

KW - 416 Food Science

KW - Wheat bran

KW - Bioprocessing

KW - Protein isolate

KW - Technofunctional properties

KW - Emulsions

KW - Foaming

KW - ASSAY

KW - NUTRITIONAL PROPERTIES

KW - FUNCTIONAL-PROPERTIES

KW - LAYERS

KW - IMPACT

KW - ENZYMES

KW - FERMENTATION

U2 - 10.1016/j.foodchem.2019.03.020

DO - 10.1016/j.foodchem.2019.03.020

M3 - Article

VL - 289

SP - 103

EP - 111

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -