Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties-Reference-Cited by-同舟云学术

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

Published:2024-09 Issue: Volume:154 Page:110127
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Yinxuan^ORCID,Cheng Lirong,Gilbert Elliot Paul^ORCID,Loo Trevor S.^ORCID,Lee Sung Je^ORCID,Harrison John^ORCID,Yang Zhi^ORCID

Funder

College of Life Sciences and Medicine, University of Aberdeen

Massey University - Manawatu Campus

Publisher

Elsevier BV

Reference120 articles.

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3. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

4. Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein;Alavi;Food Hydrocolloids,2021

5. Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter;Alavi;Food Hydrocolloids,2020

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