Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers-Reference-Cited by-同舟云学术

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Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers

Published:2024-10 Issue: Volume:456 Page:139878
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aksoylu Özbek Zeynep,Kawata Kentaro,Zhou Hualu,Chung Cheryl,Park Jay Hoon,McClements David Julian

Publisher

Elsevier BV

Reference157 articles.

1. Optimising functional properties and chemical composition of Pinus halepensis mill. Seeds protein concentrates;Abbou;Food Hydrocolloids,2020

2. Pilot-scale protein recovery from cold-pressed rapeseed press cake: Influence of solids recirculation;Ahlström;Processes,2022

3. Role of plant protein in nutrition, wellness, and health;Ahnen;Nutrition Reviews,2019

4. Plant-based proteins: The good, bad, and ugly;Aimutis;Annual Review of Food Science and Technology,2022

5. Nutritional and functional properties of durum wheat bran protein concentrate;Alzuwaid;Cereal Chemistry,2020

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