Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (<i>Moringa oleifera</i> Lam.) leaves-Reference-Cited by-同舟云学术

Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves

Published:2022-04-03 Issue:1 Volume:25 Page:733-747
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Bocarando-Guzmán M. D.¹,Luna-Suárez Silvia²,Hernández-Cázares Aleida S.¹,Herrera-Corredor J. Andrés¹,Hidalgo-Contreras J. Valente¹,Ríos-Corripio M. A.³

Affiliation:

1. Colegio de Postgraduados, Veracruz, México

2. Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada. Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac, México

3. CONACYT- Colegio de Postgraduados, Veracruz, México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2058533

Reference55 articles.

1. Pea protein isolates: Structure, extraction, and functionality

2. Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)