Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions-Reference-Cited by-同舟云学术

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Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions

Published:2024-12 Issue: Volume:460 Page:140561
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dutta Minakshi,Dineshkumar R.,Nagesh C.R.,Durga Lakshmi Y.,Lekhak Brijesh,Bansal Navita,Goswami Suneha,Kumar Ranjeet Ranjan,Kundu Aditi,Mandal Pranab Kumar,Arora Bindvi,Raje Ranjeet Sharad,Mandal Somnath,Yadav Achchhelal,Tyagi Aruna,Ramesh S.V.,Rama Prashat G.,Vinutha T.

Funder

Indian Agricultural Research Institute

Publisher

Elsevier BV

Reference71 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;Journal of the Science of Food and Agriculture,2000

3. Sulphur distribution and redistribution in vegetative and generative plants;Anderson;Sulphur in Plants,2003

4. Official methods of analysis (18thed.);AOAC,2006

5. Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean;Arise;Food Chemistry Advances,2022

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