Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins-Reference-Cited by-同舟云学术

Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins

Published:2024-06 Issue: Volume:444 Page:138628
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kheto Ankan^ORCID,Sehrawat Rachna^ORCID,Gul Khalid^ORCID,Kumar Lokesh^ORCID

Publisher

Elsevier BV

Reference44 articles.

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2. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH;Cui;Food Hydrocolloids,2020

3. Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates;Das;Food Chemistry,2021

4. pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties;Das;Process Biochemistry,2023

5. Functional, thermal and structural properties of fractionated protein from waste banana peel;Deb;Food Chemistry: X,2022

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