Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates-Reference-Cited by-同舟云学术

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Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates

Published:2024-03 Issue: Volume:437 Page:137871
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nahimana Paterne,Bouaicha Inès,Chèné Christine,Karamoko Gaoussou^ORCID,Missbah El Idrissi Mustapha,Bakhy Khadija,Abdelmoumen Hanaa^ORCID,Blecker Christophe,Karoui Romdhane^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Method 08–01: Ash-Basic method;Aacc,1983

2. Method 30–25: Crude fat in Wheat, Corn, and Soy flour, feeds, and mixed Feeds;Aacc,1983

3. Official Methods of Analysis of AOAC International;Aoac,2000

4. Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process;Aguilar-Acosta;Biomolecules,2020

5. The Effects of Limited Enzymatic Hydrolysis on the Physicochemical and Emulsifying Properties of a Lentil Protein Isolate;Avramenko;Food Research International,2013

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1. Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties;Food Bioscience;2024-10

2. Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin;Food Chemistry;2024-07

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