Effects of ethanol washing on off-flavours removal and protein functionalities of pea protein concentrate

Author:

Tan Jia Xin,Tan Chek-ChuanORCID,Dharmawan JorryORCID,Jan Leong Susanna Su

Funder

Ministry of Education - Singapore

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference44 articles.

1. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing;Aguilera;Journal of Agricultural and Food Chemistry,2009

2. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

3. Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles;Arteaga;Foods 2021,2021

4. Techno-functional properties of pea (Pisum sativum) protein isolates - a review.;Barać;APTEFF,2015

5. Bashi, Z., McCullough, R., Ong, L., & Ramirez, M. (2019). Alternative proteins: The race for market share is on. Retrieved June 24, 2022, from 〈https://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on〉

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