Quinoa protein: Composition, structure and functional properties

Author:

Dakhili Samira,Abdolalizadeh Leyla,Hosseini Seyede Marzieh,Shojaee-Aliabadi Saeedeh,Mirmoghtadaie Leila

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference113 articles.

1. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch;International Journal of Food Science & Technology,2009

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

3. Characterization of quinoa protein–chitosan blend edible films;Abugoch;Food Hydrocolloids,2011

4. The potential for utilizing the seed crop amaranth (Amaranthus spp.) in East Africa as an alternative crop to support food security and climate change mitigation;Alemayehu;Journal of Agronomy and Crop Science,2015

5. Isolation and partial characterization of chickpea, lupine and lentil seed proteins;Alsohaimy;World Journal of Agricultural Sciences,2007

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