Oat protein solubility and emulsion properties improved by enzymatic deamidation

Title
Oat protein solubility and emulsion properties improved by enzymatic deamidation
Authors
Keywords
Oat proteins, Deamidation, Solubility, Emulsions
Journal
JOURNAL OF CEREAL SCIENCE
Volume 64, Issue -, Pages 126-132
Publisher
Elsevier BV
Online
2015-05-10
DOI
10.1016/j.jcs.2015.04.010

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