Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits-Reference-Cited by-同舟云学术

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Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits

Published:2023-03-27 Issue: Volume: Page:1-24
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Chukwuejim Stanley¹,Utioh Alphonsus²³,Choi Tristan D.³,Aluko Rotimi E.¹⁴

Affiliation:

1. Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Manitoba, Canada

2. ACU Food Technology Services Inc, Portage la Prairie, MB, Canada

3. Lupin Platform Inc, Calgary, AB, Canada

4. The Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, Manitoba, Canada

Funder

Mitacs

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2191701

Reference110 articles.

1. The Use of Lupin as a Source of Protein in Animal Feeding: Genomic Tools and Breeding Approaches

2. Lupine Seeds (Lupinus spp.)

3. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

4. Lupins as Crop Plants

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications;Applied Food Research;2024-12

2. Use of supercritical CO2 to improve the quality of lupin protein isolate;Food Chemistry;2024-12

3. Surface activity of Lupinus angustifolius (blue lupine) seed extracts;Food Chemistry;2024-09

4. Comparative study of the emulsifying properties of blue lupin, white lupin, and soybean protein isolates;LWT;2024-08

5. Characteristics of lacto-fermented whey, milk, hemp and lupine proteins;LWT;2024-06

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