Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review
Author:
Affiliation:
1. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2130161
Reference112 articles.
1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
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3. High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties
4. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein
5. Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates
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