Physicochemical and functional properties of whole legume flour-Reference-Cited by-同舟云学术

Physicochemical and functional properties of whole legume flour

Published:2014-01 Issue:1 Volume:55 Page:308-313
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Du Shuang-kui,Jiang Hongxin,Yu Xiuzhu,Jane Jay-lin

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates;Adebowale;Food Chemistry,2003

2. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours;Adebowale;Food Research International,2004

3. Official methods of analysis;AOAC,2003

4. Functional properties of some nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties;Aremu;Journal of Food Science and Technology,2007

5. Functional properties of protein concentrates from three Chinese indigenous legume seeds;Chau;Journal of Agricultural and Food Chemistry,1997

Cited by 264 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 Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours;Food Bioscience;2024-10

2. Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties;Food Hydrocolloids;2024-09

3. Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization;Food Research International;2024-09

4. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence;Food Research International;2024-09

5. Characterization of pea composites and feasibility of heat-modulated meat analogs production;Food Chemistry;2024-09