Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring-Reference-Cited by-同舟云学术

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring

Published:2019-01 Issue: Volume:272 Page:165-173
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mir Nisar A.,Riar Charanjit S.,Singh Sukhcharn

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd.) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Sesame protein isolate: Fractionation, secondary structure and functional properties;Achouri;Food Research International,2012

3. Equations predicting PER from amino acid analysis;Alsmeyer;Food Technology,1974

4. Isolation and partial characterization of chickpea, lupine and lentil seed proteins;Alsohaimy;World Journal of Agriculture Science,2007

5. Nutritional studies on marine mollusk Pleuroploca trapezium (Gastropoda: Fasciolariidae) from Tuticorin coastal waters;Anand;Journal of Chemical and Pharmaceutical Research,2013

Cited by 93 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications;Applied Food Research;2024-12

2. Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid;Food Chemistry;2024-11

3. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers;Food Chemistry;2024-10

4. Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification;Processes;2024-08-24

5. A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins;Food Research International;2024-08