Exploring sustainable novel millet protein: A look at the future foods through innovative processing-Reference-Cited by-同舟云学术

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Exploring sustainable novel millet protein: A look at the future foods through innovative processing

Published:2024-06 Issue: Volume:9 Page:100367
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Kaur Gurjeet,Ahmadzadeh-Hashemi Saba,Amir Saira^ORCID,Khan Zakir Showkat,Gulsunoglu-Konuskan Zehra,Karimidastjerd Atefeh,Fayaz Shemilah,Bhat Mohmad Sayeed,Rustagi Sarvesh,Bekhit Alaa El-Din Ahmed,Aijaz Thameed

Publisher

Elsevier BV

Reference206 articles.

1. Varietal and processing influence on nutritional and phytochemical properties of finger millet: a review;Abioye;Heliyon,2022

2. Effect of egg-replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes;Agrahar-Murugkar;J. Food Qual.,2016

3. Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate;Agrawal;Food Res. Int.,2019

4. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE;Ahmadifard;J. Food Sci. Technol.,2016

5. Bioactives from Millet: properties and Effects of Processing on Bioavailability;Akanbi,2019

Cited by 1 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. The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review;Food Science of Animal Products;2024-06

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