Hexane defatting effects on rapeseed protein extractability and properties at neutral and mild pH 8.5

Tiffany Patra(University of Copenhagen), Lı́lia Ahrné(United States Congress), Marcos Hamborg Vinde(University of Copenhagen), Tomasz Pawel Czaja(University of Copenhagen)

LWT

July 21, 2024

10.1016/j.lwt.2024.116505

Cited by 11

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

|Chemical Engineering and Processing - Process Intensification|2004|147

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131