Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions-Reference-Cited by-同舟云学术

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Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions

Published:2024-07 Issue: Volume:188 Page:114434
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Guevara-Zambrano J.M.,Chowdhury P.,Wouters A.G.B.^ORCID,Verkempinck S.H.E.^ORCID

Funder

KU Leuven

Publisher

Elsevier BV

Reference74 articles.

1. Electrophoretic, solubility and functional properties of commercial soy protein isolates;Arrese;Journal of Agricultural and Food Chemistry,1991

2. Structure and dynamics of membrane proteins as studied by infrared spectroscopy;Arrondo;Progress in Biophysics and Molecular Biology,1999

3. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020

4. Relationship between molecular structure characteristics of feed proteins and protein in vitro digestibility and solubility;Bai;Asian-Australasian Journal of Animal Sciences,2016

5. BAPEN. (2016). Oral Nutritional Supplements (ONS).

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