Alkaline Extraction–Isoelectric Precipitation of Plant Proteins
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-16968-7_1
Reference109 articles.
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2. Alavi F, Chen L, Wang Z, Emam-Djomeh Z (2021) Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein. Food Hydrocoll 112:106335. https://doi.org/10.1016/j.foodhyd.2020.106335
3. Alberts B, Hopkin K, Johnson A et al (2019) Essential cell biology, 5th edn. W. W. Norton& Company, New York
4. Ali F, Ippersiel D, Lamarche F, Mondor M (2010) Characterization of low-phytate soy protein isolates produced by membrane technologies. Innov Food Sci Emerg Technol 11:162–168. https://doi.org/10.1016/j.ifset.2009.08.004
5. Alonso-Miravalles L, Jeske S, Bez J et al (2019) Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils. Eur Food Res Technol 245:1855–1869. https://doi.org/10.1007/s00217-019-03296-y
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