Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates-Reference-Cited by-同舟云学术

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Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates

Published:2023-03 Issue: Volume:404 Page:134614
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alrosan Mohammad,Tan Thuan-Chew,Easa Azhar Mat,Gammoh Sana,Alu'datt Muhammad H.,Aleid Ghada Mohamed,Alhamad Mohammad N.,Maghaydah Sofyan

Funder

Universiti Sains Malaysia

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference73 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. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

3. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

4. Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts;Aiello;Fermentation,2020

5. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium–Liberation and extraction of phenolic antioxidants;Ajila;Food Chemistry,2011

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1. Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion;Antioxidants;2024-07-10

2. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives;Critical Reviews in Food Science and Nutrition;2024-06-26

3. Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique;Food Chemistry: X;2024-06

4. In vitro digestibility of plant proteins: strategies for improvement and health implications;Current Opinion in Food Science;2024-06

5. A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal;LWT;2024-04

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