Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate-Reference-Cited by-同舟云学术

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Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Published:2023-07 Issue: Volume:6 Page:100169
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

Das Prem Prakash,Xu Caishuang,Lu Yuping,Khorsandi Azita,Tanaka Takuji,Korber Darren,Nickerson Michael,Rajagopalan Nandhakishore

Funder

National Research Council Canada

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference26 articles.

1. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food Policy,2016

2. Dissecting the proteome of pea mature seeds reveals the phenotypic plasticity of seed protein composition;Bourgeois;PROTEOMICS,2009

3. Co-inoculation of a Pea Core-Collection with Diverse Rhizobial Strains Shows Competitiveness for Nodulation and Efficiency of Nitrogen Fixation Are Distinct traits in the Interaction;Bourion;Frontiers Plant Science,2018

4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate;Çabuk;Food Technology and Biotechnology,2018

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1. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles;Journal of Food Science;2024-05-20

2. Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates;Journal of Food Measurement and Characterization;2024-01-13

3. Physicochemical and functional properties of fermented pea and navy bean protein isolates;Cereal Chemistry;2023-12-11

4. Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates;European Food Research and Technology;2023-09-29

5. The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom;FUTURE FOOD;2023

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