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Evaluation of protein solubility, lipid oxidative stability and physical properties of hemp seed-based foods and by-products

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dc.contributor.authorRamos Sanchez, Ricardo
dc.contributor.authorHayward, Nicholas J
dc.contributor.authorRussell, Wendy R
dc.contributor.authorDuncan, Sylvia H
dc.contributor.authorNeacsu, Madalina
dc.contributor.institutionUniversity of Aberdeen.Medicine, Medical Sciences & Nutritionen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Aberdeen Cardiovascular and Diabetes Centreen
dc.date.accessioned2025-09-11T09:45:01Z
dc.date.issued2025-09
dc.description.statusPeer revieweden
dc.format.extent16
dc.format.extent1979897
dc.identifier308528561
dc.identifier4af0dcf5-36cc-4e42-8a4c-d62afe002747
dc.identifier40937164
dc.identifier105015361745
dc.identifier.citationRamos Sanchez, R, Hayward, N J, Russell, W R, Duncan, S H & Neacsu, M 2025, 'Evaluation of protein solubility, lipid oxidative stability and physical properties of hemp seed-based foods and by-products', Food Science and Nutrition, vol. 13, no. 9, e70954. https://doi.org/10.1002/fsn3.70954en
dc.identifier.doi10.1002/fsn3.70954
dc.identifier.iss9en
dc.identifier.issn2048-7177
dc.identifier.otherORCID: /0000-0002-7636-3129/work/191925635
dc.identifier.otherORCID: /0000-0002-4903-0978/work/191926420
dc.identifier.urihttps://hdl.handle.net/2164/25985
dc.identifier.vol13en
dc.language.isoeng
dc.relation.ispartofFood Science and Nutritionen
dc.subjectlipid oxidationen
dc.subjectparticle sizeen
dc.subjectphysical propertiesen
dc.subjectprotein solubilityen
dc.subjectrevalorization of hemp by-productsen
dc.subjectQ Scienceen
dc.subjectSupplementary Dataen
dc.subjectDASen
dc.subject.lccQen
dc.titleEvaluation of protein solubility, lipid oxidative stability and physical properties of hemp seed-based foods and by-productsen
dc.typeJournal articleen

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