Improving functional merit of commercially available pea protein isolate by employing a combination of physical, chemical, and enzymatic modification-Reference-Cited by-同舟云学术

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Improving functional merit of commercially available pea protein isolate by employing a combination of physical, chemical, and enzymatic modification

Published:2024-06 Issue: Volume:59 Page:104161
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tahir Assam Bin^ORCID,Jiang Bo,Jingjing Chen,Ali Khubaib^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Technological strategies to improve gelation properties of legume proteins with the focus on lupin;Al-Ali;Innovative Food Science & Emerging Technologies,2021

2. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

3. Improving the functional characteristics of thymol-loaded pullulan and whey protein isolate-based electrospun nanofiber;Ali;Food Bioscience,2024

4. Preparation and structural characterization of pullulan and whey protein isolate-based electrospun nanofiber;Ali;Food Bioscience,2023

5. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages;Boukid;Trends in Food Science & Technology,2021

Cited by 3 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. Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties;Food Chemistry Advances;2024-12

2. Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate;Carbohydrate Polymers;2024-11

3. Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment;Molecules;2024-07-30

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