RuBisCO as a protein source for potential food applications: A review
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays;Food Chemistry;2024-04
2. Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.);Food Hydrocolloids;2024-02
3. Optimizing protein recovery from plant substrate using ultrafiltration: A case study on wheatgrass;Journal of Agriculture and Food Research;2023-09
4. Advances in CRISPR/Cas9-based research related to soybean [Glycine max (Linn.) Merr] molecular breeding;Frontiers in Plant Science;2023-08-30
5. Peptide from RuBisCO protein hydrolysate and its application in beef meat preservation;Pesquisa Agropecuária Brasileira;2023
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