Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach-Reference-Cited by-同舟云学术

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Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach

Published:2016-04 Issue: Volume:174 Page:21-28
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Tabtabaei Solmaz,Jafari Mousa,Rajabzadeh Amin Reza,Legge Raymond L.

Funder

Ontario Centres of Excellence (OCE)

Natural Sciences and Engineering Research Council (NSERC)

industrial partner Advanced CERT Canada

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Piperidine as an efficient organic catalyst of derivatization of oligosaccharides with malononitrile for high-sensitivity electrospray ionization mass analysis;Ahn;Anal. Sci.,2001

2. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Res. Int.,2010

3. Effect of phytate removal treatments upon the molecular weight and subunit composition of major soy protein fractions;Brooks;J. Agric. Food Chem.,1985

4. Proteins from land plants – potential resources for human nutrition and food security;Day;Trends Food Sci. Technol.,2013

5. Air dispersion of starch-protein mixtures: a predictive tool for air classification performance;Dijkink;Powder Technol.,2007

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