Application of legumes in plant-based milk alternatives: a review of limitations and solutions-Reference-Cited by-同舟云学术

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Application of legumes in plant-based milk alternatives: a review of limitations and solutions

Published:2024-06-17 Issue: Volume: Page:1-17
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:

Xiong Xiaoying¹²³⁴,Wang Wendong¹²³⁴,Bi Shuang¹²³⁴,Liu Ye¹²³⁴

Affiliation:

1. College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China

2. Beijing Engineering and Technology Research Center of Food Additives, Beijing, China

3. Key Laboratory of Geriatric Nutrition and Health, (Beijing Technology and Business University), Ministry of Education, Beijing, China

4. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2365353

Reference111 articles.

1. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

2. Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars

3. Sprouting improves the flavour quality of faba bean flours

4. Effect of processing treatments on the allergenicity of nuts and legumes: A meta‐analysis

5. Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique

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