Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04211-9.pdf
Reference43 articles.
1. AACC (2000) Approved method 56-30, 10th edn. American Association of Cereal Chemists Incorporation, St. Paul
2. Abdel-Aal ESM, Shehata AA, El-Mahdy AR, Youssef MM (1986) Extractability and functional properties of some legume proteins isolated by three different methods. J Sci Food Agric 37:553–559
3. Alimi M, Mizani M, Naderi G, Shokoohi S (2013) Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch. J Appl Polym Sci 130:801–809
4. Alu’datt MH, Rababah T, Alhamad MN, Ereifej K, Gammoh S, Kubow S, Tawalbeh D (2017) Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol 54:1395–1405
5. Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463–472
Cited by 34 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients;Food Bioscience;2024-10
2. Exploring the lack of liking for faba bean ingredients with different sensory profiles;Food Quality and Preference;2024-09
3. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise;Foods;2024-08-29
4. Application of legumes in plant-based milk alternatives: a review of limitations and solutions;Critical Reviews in Food Science and Nutrition;2024-06-17
5. Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights;Food Hydrocolloids;2024-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3