Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins-Reference-Cited by-同舟云学术

Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins

Published:2020-05-04 Issue:5 Volume:15 Page:e0232425
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Berrazaga Insaf,Bourlieu-Lacanal Claire,Laleg Karima,Jardin Julien,Briard-Bion Valérie,Dupont Didier,Walrand Stéphane,Micard Valérie^ORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference70 articles.

1. Modification of Storage Protein Content and Quality in Legume Seeds;M Duranti;J New Seeds,1999

2. FAO. Statistical yearbook. Accessed March, 15, 2017. http://www.fao.org/3/i3107e/i3107e.pdf. 2013.

3. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;J Boye;Food Res Int,2010

4. Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products;ESM Abdel-Aal;J Food Compos Anal,2002

5. Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats;G Sarwar;J Nutr,1986

Cited by 16 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. Effects of the Extraction Conditions on Functional and Structural Characteristics of Proteins from Fenugreek Seeds;Acta Chimica Slovenica;2024-06-20

2. Fenugreek seed proteins: Ultrasonic‐assisted extraction, characterization, and cupcake application;Food Science & Nutrition;2024-06-17

3. Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety;Trends in Food Science & Technology;2024-05

4. In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins;Food & Function;2024

5. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review;Critical Reviews in Food Science and Nutrition;2023-11-08