1. The digestibility of the major buckwheat allergen Fag e 2 is improved by phosphorylation, and its enzymatic degradation suppresses the allergic reaction of Fag e 2 sensitized buckwheat mice;Ahmad;Japanese Journal of Food Chemistry and Safety,2020
2. Modification of plant proteins for improved functionality: A Review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021
3. Development of imitated meat product by utilizing pea and lentil protein isolates;Arshad;International Journal of Food Science & Technology,2022
4. Effects of ultrasound treatments on tenderness and in vitro protein digestibility of New Zealand Abalone, Haliotis iris;Bagarinao;Foods,2020
5. Traditional plant-based meat alternatives, current, and future perspective: A review;Bakhsh;Journal of Agriculture & Life Sciences,2021