Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves-Reference-Cited by-同舟云学术

Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves

Published:2020-01-01 Issue:1 Volume:23 Page:955-970
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Famuwagun Akinsola A.¹²,Alashi Adeola M.¹^ORCID,Gbadamosi Saka O.²,Taiwo Kehinde A.²,Oyedele Durodoluwa J.³,Adebooye Odunayo C.⁴,Aluko Rotimi E.¹^ORCID

Affiliation:

1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

2. Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

3. Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria

4. Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria

Funder

International Development Research Centre

Global Affairs Canada

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1772285

Reference33 articles.

1. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates

2. Preliminary assessment of nutritional value of traditional leafy vegetables in KwaZulu-Natal, South Africa

3. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

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