Physical Approaches for Modification of Vegan Protein Sources: A Review
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03368-2.pdf
Reference144 articles.
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3. Adeleye, O. O., Awodiran, S. T., Ajayi, A. O., & Ogunmoyela, T. F. (2020). Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains. Heliyon, 6(11), e05419. https://doi.org/10.1016/j.heliyon.2020.e05419
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5. Ahmed, J., Mulla, M., Al-Ruwaih, N., & Arfat, Y. A. (2019). Effect of high-pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate. Legume Science, 1(1), e10. https://doi.org/10.1002/leg3.10
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