Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties-Reference-Cited by-同舟云学术

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Published:2017-03-10 Issue:6 Volume:54 Page:1395-1405
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Alu’datt Muhammad H.,Rababah Taha,Alhamad Mohammad N.,Ereifej Khalil,Gammoh Sana,Kubow Stan,Tawalbeh Deia

Funder

Jordan University of Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2551-6.pdf

Reference38 articles.

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2. AOAC: Official Methods of Analysis (1984) 14th edn. Association of Official Analytical Chemists, Washington, DC, USA

3. Arozarena I, Bertholo H, Empis J, Bunger A, Sousa I (2001) Study of total replacement of egg by white lupin protein, emulsifier and xanthan gum in yellow cake. Eur Food Res Technol 213:312–316

4. Boye JI, Aksay S, Roufik S, Ribereau S, Mondor M, Farnworth E, Rajamohamed SH (2010) Comparison of the functional properties of pea, chickpea and lentil protein isolates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546

5. Cai R, McCurdy A, Baik BK (2002) Textural property of six legume curds in relation to their protein constituents. J Food Sci 67:1725–1730

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