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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

Jingwang ChenLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China;Laboratory of Gastronomical Science, Department of d’Agronomie, Bio-ingénierie et Chimie, University of Liege - Gembloux Agro-Bio Tech, Gembloux, BelgiumView further author information
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Taihua MuLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaCorrespondence[email protected] [email protected]
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Miao ZhangLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaView further author information
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Dorothée GoffinLaboratory of Gastronomical Science, Department of d’Agronomie, Bio-ingénierie et Chimie, University of Liege - Gembloux Agro-Bio Tech, Gembloux, BelgiumCorrespondence[email protected] [email protected]
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Hongnan SunLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaView further author information
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Mengmei MaLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaView further author information
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Xingli LiuLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaView further author information
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Duqin ZhangLaboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR ChinaView further author information
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Pages 685-701 | Received 17 Sep 2017, Accepted 15 Mar 2018, Published online: 04 May 2018

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