Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications-Reference-Cited by-同舟云学术

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Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications

Published:2024-12 Issue:2 Volume:4 Page:100459
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Chen Shenying,Luo Xiaoyu^ORCID

Publisher

Elsevier BV

Reference146 articles.

1. Chia (Salvia hispanica L.) cookies: Physicochemical/microbiological attributes, nutrimental value and sensory analysis;Alcântara Brandão;Journal of Food Measurement and Characterization,2019

2. Halal food industry certification and operation challenges and manufacturing execution system opportunities. A review study from Malaysia;Al-shami;Materials Today: Proceedings,2023

3. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

4. On the foaming properties of plant proteins: Current status and future opportunities;Amagliani;Trends in Food Science & Technology,2021

5. 2—Impact of processing on the chemistry and functionality of food proteins;Aryee,2018

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. Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties;Applied Food Research;2024-12

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