Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates-Reference-Cited by-同舟云学术

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Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates

Published:2024-10 Issue: Volume:61 Page:104580
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Stone Andrea K.^ORCID,Shi Dai,Liu Enyu,Jafarian Zahra,Xu Caishuang,Bhagwat Aarti,Lu Yuping,Akhov Leonid,Gerein Jessica,Han Xiumei,Zaharia L. Irina,Rajagopalan Nandhakishore,Tanaka Takuji^ORCID,Korber Darren R.^ORCID,Nickerson Michael T.^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Official methods of analysis of AOAC International,2003

3. A rapid microtitre plate Folin-Ciocalteu method for the assessment of polyphenols;Attard;Central European Journal of Biology,2013

4. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011

5. Solid-state and submerged fermentation effects on functional properties of pea protein-enriched flour;Batbayar;Cereal Chemistry,2023

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