Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium-Reference-Cited by-同舟云学术

Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium

Published:2022-07-19 Issue: Volume: Page:1-23
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:

Amat Tiffany¹,Assifaoui Ali¹,Schmitt Christophe²,Saurel Rémi¹^ORCID

Affiliation:

1. Université de Bourgogne Franche-Comté (UBFC), L’Institut Agro Dijon, UMR PAM A 02.102, Dijon, France

2. Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2098247

Reference154 articles.

1. Agroligne. 2018. Les légumineuses, un marché en plein croissance. Agroligne: L’essentiel de l’Agroalimentaire et de l’Agriculture.

2. Foods for Plant-Based Diets: Challenges and Innovations

3. Characterization of low-phytate soy protein isolates produced by membrane technologies

4. Effect of Germination, under Different Environmental Conditions, on Saponins, Phytic Acid and Tannins in Lentils (Lens culinaris)

5. Combined Effect of Protease and Phytase on the Solubility of Modified Soy Protein

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