Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures-Reference-Cited by-同舟云学术

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Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures

Published:2023-02 Issue: Volume:164 Page:112311
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Agarwal Deepa,Kim Esther H.-J.,Feng Limei,Wade Cath,Moggré Gert-Jan,Morgenstern Marco P.,Hedderley Duncan I.

Funder

New Zealand Institute for Plant and Food Research Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Characterization of quinoa protein–chitosan blend edible films;Abugoch;Food Hydrocolloids,2011

3. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

4. Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems;Alves;Food Hydrocolloids,2001

5. Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels;Arda;Food Hydrocolloids,2009

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions;Food Hydrocolloids;2025-01

2. Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins;LWT;2024-09

3. Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel;International Journal of Biological Macromolecules;2024-06

4. Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour;LWT;2024-04

5. Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates;JSFA reports;2024-04

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