Functional attributes of pea protein isolates prepared using different extraction methods and cultivars-Reference-Cited by-同舟云学术

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Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Published:2015-10 Issue: Volume:76 Page:31-38
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stone Andrea K.,Karalash Anna,Tyler Robert T.,Warkentin Thomas D.,Nickerson Michael T.

Funder

Saskatchewan Ministry of Agriculture Development Fund

Saskatchewan Pulse Growers

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Extractability and functional properties of some legume proteins isolated by three different methods;Abdel-Aal;Journal of the Science of Food and Agriculture,1986

2. Protein isolates from Bambara groundnut (Voandzeia Subterranean L.): Chemical characterization and functional properties;Adebowale;International Journal of Food Properties,2011

3. Official methods of analysis of AOAC International;AOAC,2003

4. The fate of antinutritional factors during the preparation a fababean protein isolate using a micellization technique;Arntfield;Canadian Institute of Food Science and Technology Journal,1985

5. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

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