Composition, physicochemical properties of pea protein and its application in functional foods-Reference-Cited by-同舟云学术

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Composition, physicochemical properties of pea protein and its application in functional foods

Published:2019-08-20 Issue:15 Volume:60 Page:2593-2605
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Lu Z. X.¹,He J. F.²,Zhang Y. C.¹,Bing D. J.³

Affiliation:

1. Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada

2. Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China

3. Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada

Funder

CAP Stream A Research

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1651248

Reference170 articles.

1. Preparation and properties of milk proteins-based encapsulated probiotics: a review

2. Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

3. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

4. Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

5. Optimization of microencapsulation of seed oil by response surface methodology

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