Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality-Reference-Cited by-同舟云学术

Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality

Published:2022-06 Issue: Volume:5 Page:100151
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Dias Fernanda Furlan Goncalves^ORCID,Taha Ameer Y.,Leite Nobrega de Moura Bell Juliana^ORCID

Funder

National Science Foundation

U.S. Department of Agriculture

National Institute of Food and Agriculture

Agricultural Marketing Service

University of California, Davis

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Optimization of the Aqueous Enzymatic Extraction of Oil from Iranian Wild Almond;Balvardi;Journal of the American Oil Chemists’ Society,2015

4. Pulses and food security: Dietary protein, digestibility, bioactive and functional properties;Bessada;Trends in Food Science and Technology,2019

5. Functional properties of soy protein fractions produced using a pilot plant-scale process;Bian;Journal of the American Oil Chemists’ Society,2003

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