Development of protein fortified mango based ready-to-serve beverage-Reference-Cited by-同舟云学术

Development of protein fortified mango based ready-to-serve beverage

Published:2016-10 Issue:10 Volume:53 Page:3844-3852
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yadav Deep N.,Vishwakarma R. K.,Borad Sanket,Bansal Sangita,Jaiswal Arvind K.,Sharma Monika

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2395-5.pdf

Reference25 articles.

1. AOAC (1990) Official methods of analysis, 15th edn. Association of official analytical chemists, Washington

2. Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261

3. Chobert JM, Bertrand HC, Nicolas MG (1988) Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J Agric Food Chem 36:883–892

4. DoAC (2015) Agricultural statistics at a glance. Directorate of Economics and Statistics, Department of Agriculture and Cooperation, Ministry of Agriculture, Government of India, New Delhi

5. Flanagan J, FitzGerald RJ (2002) Physicochemical and nitrogen solubility properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre-and post-hydrolysis. J Agric Food Chem 50:5429–5436

Cited by 21 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. Curcumin-loaded soybean-dextran conjugate nanogels: Construction, characterization, and incorporation into orange juice beverage;Food Bioscience;2024-06

2. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-03

3. Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate;Journal of Food Processing and Preservation;2024-01

4. Potential of cyclodextrins in food processing for improving sensory properties of food;Food Innovation and Advances;2024

5. Potential of cyclodextrins in food processing for improving sensory properties of food;Food Innovation and Advances;2024