Health‐beneficial effects and techno‐functional properties of legume proteins-Reference-Cited by-同舟云学术

Health‐beneficial effects and techno‐functional properties of legume proteins

Published:2022-06-20 Issue:7 Volume:57 Page:3881-3881
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Czubiński Jarosław¹^ORCID,Scarafoni Alessio²^ORCID,Jimenez‐Lopez Jose C.³^ORCID

Affiliation:

1. Department of Food Biochemistry and Analysis Poznan University of Life Sciences Wojska Polskiego 28 60-637 Poznań Poland

2. Department of Food Environmental and Nutritional Sciences Univrsità degli Studi di Milano Milan Italy

3. Department of Biochemistry, Cell and Molecular Biology of Plants Spanish National Research Council (CSIC), Estación Experimental del Zaidin Granada Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15914

Reference7 articles.

1. Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

2. Germination improves the functional properties of soybean and enhances soymilk quality

3. Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

4. Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed

5. Protein profile and antioxidant capacity of processed seeds from two common bean ( Phaseolus vulgaris L.) cultivars

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