Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation-Reference-Cited by-同舟云学术

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Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation

Published:2019-06 Issue: Volume:283 Page:101-110
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tabtabaei Solmaz,Konakbayeva Dinara,Rajabzadeh Amin Reza,Legge Raymond L.

Funder

MITACS

Ontario Centres of Excellence

Natural Sciences and Engineering Research Council

Howard University

Advanced CERT Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

1. Functional-properties of raw and heat processed brown bean (Canavalia rosea DC) Flour;Abbey;Journal of Food Science,1987

2. Air classification and extrusion of navy bean fractions;Aguilera;Journal of Food Science,1984

3. Development of food ingredients from navy beans (Phaseolus vulgaris) by roasting, pin milling, and air classification;Aguilera;Journal of Food Science,1982

4. Future protein supply;Aiking;Trends in Food Science & Technology,2011

5. Official methods of analysis of AOAC International;AOAC International,1995

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