@article{19d70375b241489889edfa9cafd52eb7,
title = "Oat protein solubility and emulsion properties improved by enzymatic deamidation",
keywords = "Oat proteins, Deamidation, Solubility, Emulsions, FUNCTIONAL-PROPERTIES, SOY PROTEIN, CHRYSEOBACTERIUM-PROTEOLYTICUM, MICROBIAL TRANSGLUTAMINASE, SECONDARY STRUCTURE, GLUTAMINASE, ISOLATE, HYDROLYSIS, GLOBULIN, SUCCINYLATION, 416 Food Science",
author = "Zhongqing Jiang and Tuula Sontag-Strohm and Hannu Salovaara and Juhani Sibakov and Paivi Kanerva and Jussi Loponen",
year = "2015",
month = jul,
doi = "10.1016/j.jcs.2015.04.010",
language = "English",
volume = "64",
pages = "126--132",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic press",
}