Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility-Reference-Cited by-同舟云学术

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Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility

Published:2024 Issue: Volume:7 Page:100135
ISSN:2665-928X
Container-title:Current Research in Structural Biology
language:en
Short-container-title:Current Research in Structural Biology

Author:

Alrosan Mohammad,Madi Almajwal Ali,Al-Qaisi Ali,Gammoh Sana,H. Alu'datt Muhammad,R. Al Qudsi Farah,Tan Thuan-Chew,A. Razzak Mahmood Ammar,Maghaydah Sofyan

Funder

Jordan University of Science and Technology

King Saud University

Universiti Sains Malaysia

Publisher

Elsevier BV

Reference37 articles.

1. Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: a novel strategy through the incorporation of fermentation;Al‐Qaisi;J. Food Sci.,2024

2. In vitro digestibility of commercial whey protein supplements;Almeida;LWT Food Sci. Technol.,2015

3. Improving the functionality of lentil-casein protein complexes through structural interactions and water kefir-assisted fermentation;Alrosan;Fermentation,2023

4. Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure;Alrosan;J. Food Sci.,2021

5. Characterisation of the protein quality and composition of water kefir-fermented casein;Alrosan;Food Chem.,2024

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