Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)-Reference-Cited by-同舟云学术

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Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)

Published:2025-01 Issue: Volume:463 Page:141042
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Galeana Claudio,Castañeda-Salazar Adolfo,Cortez-Trejo María del Carmen,Gaytán-Martínez Marcela,Campos-Vega Rocio,Mendoza Sandra

Funder

Universidad Autónoma de Querétaro

Publisher

Elsevier BV

Reference54 articles.

1. The differential effect of animal versus vegetable dietary protein on the clinical manifestations of diabetic kidney disease in humans;Adeva-Andany;Clinical Nutrition ESPEN,2022

2. Modification of plant proteins for improved functionality: A review;Akharume;Comprehensive Reviews in Food Science and Food Safety,2021

3. Effects of roasting conditions on the properties of Amaranth (Amaranthus cruentus L.) grain using response surface methodology;Akinoso;Food and Humanity,2024

4. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins;de Angelis;Foods,2020

5. Quality characteristics of meat analogs through the incorporation of textured vegetable protein: A systematic review;Bakhsh;Foods,2022

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