Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility-Reference-Cited by-同舟云学术

Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility

Published:2024-07 Issue: Volume:447 Page:138882
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alrosan Mohammad,Madi Almajwal Ali,Al-Qaisi Ali,Gammoh Sana,Alu'datt Muhammad H.,Al Qudsi Farah R.,Tan Thuan-Chew,Razzak Mahmood Ammar A.,Bani-Melhem Khalid

Funder

Jordan University of Science and Technology

Universiti Sains Malaysia

King Saud University

Publisher

Elsevier BV

Reference29 articles.

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3. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges;Alrosan;Food Chemistry,2022

4. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry;Alrosan;Critical Reviews in Food Science and Nutrition,2022

5. Association of Official Analytical Chemists (AOAC) (2012). official methods of analysis of AOAC;Aoac,2012

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1. Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility;Italian Journal of Food Science;2024-08-14

2. Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes;International Journal of Food Properties;2024-07-27

3. Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation;Food Science and Biotechnology;2024-07-04