Protein From Oat: Structure, Processes, Functionality, and Nutrition-Reference-Cited by-同舟云学术

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Protein From Oat: Structure, Processes, Functionality, and Nutrition

Published:2024 Issue: Volume: Page:121-141
ISSN:
Container-title:Sustainable Protein Sources
language:en
Short-container-title:

Author:

Mäkinen O.E.,Ercili-Cura D.,Poutanen K.,Holopainen-Mantila U.,Lehtinen, P.,Sozer N.

Publisher

Elsevier

Reference193 articles.

1. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products;Abdel-Aal;Journal of Food Composition and Analysis,2002

2. Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20- to 30-kilogram pigs;Abelilla;Journal of the Science of Food and Agriculture,2018

3. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer;Adachi;Proceedings of the National Academy of Sciences,2003

4. Exergy analysis: A tool to study the sustainability of food supply chains;Apaiah;Food Research International,2006

5. Dry fractionation methods for plant protein, starch and fiber enrichment: A review;Assatory;Trends in Food Science & Technology,2019

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