The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate-Reference-Cited by-同舟云学术

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The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

Published:2022-04 Issue: Volume:374 Page:131809
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Perović Milica N.,Pajin Biljana S.,Antov Mirjana G.

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

2. Determination of SH and S-S groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974

3. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas;Brummer;Food Research International,2015

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1. Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein;Food Chemistry;2025-01

2. Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties;Food and Bioprocess Technology;2024-06-20

3. Effects of storage conditions on chemistry and technological properties of different cultivars of Chickpea;Journal of Agriculture and Food Research;2024-06

4. Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves;Food Chemistry Advances;2024-06

5. Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review;Foods;2024-05-01

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