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