Review on recent trends in the application of protein concentrates and isolates – A food industry perspective-Reference-Cited by-同舟云学术

Review on recent trends in the application of protein concentrates and isolates – A food industry perspective

Published:2023-12 Issue: Volume:1 Page:308-325
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Meganaharshini M.,Sudhakar V.,Dhivya Bharathi N.,Deepak S.

Publisher

Elsevier BV

Reference128 articles.

1. Factors affecting the functional properties of whey protein products: A review;Abd El-Salam;Food Reviews International,2009

2. Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications;Acquah;Current Research in Food Science,2020

3. Innovative uses of milk protein concentrates in product development;Agarwal;Journal of Food Science,2015

4. Membrane processes in production of functional whey components;Akpinar-Bayizit;Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka,2009

5. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils;Alonso-Miravalles;European Food Research and Technology,2019

Cited by 2 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. Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage;Food Science & Nutrition;2024-01-25

2. Encapsulation of açaí (Euterpe oleracea) pulp with whey protein isolate by spray-drying: An optimization study using response surface methodology (RSM);Food and Humanity;2023-12