Author:
Ramos Luana Cristina da Silva,dos Santos Jucenir,Batista Laís Fernanda,Rodrigues Julia Martha Mucida de Oliveira,Simiqueli Andréa Alves,Pires Ana Clarissa dos Santos,Minim Valéria Paula Rodrigues,Minim Luis Antonio,Vidigal Márcia Cristina Teixeira Ribeiro
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Finep
Reference78 articles.
1. Acquah, C., Ekezie, F.-G., & Udenigwe, C. C. (2021). Chapter 4 - Potential applications of microalgae-derived proteins and peptides in the food industry, Editor(s): Lafarga, T., Acién, G. Cultured Microalgae for the Food Industry, Academic Press, Pages 97-126, ISBN 9780128210802.
2. AOAC (2005). Official methods of analysis of AOAC International. In W. H. G. W. Latimer (ED.), Food composition; additives; natural contaminants (18th ed., Vol. II). California, USA.
3. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010
4. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food Research International,2020
5. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior;Buhl;Food Hydrocolloids,2019