Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.

Author:

Ajayi Feyisola Fisayo,Mudgil PritiORCID,Maqsood SajidORCID

Funder

Asian Universities Alliance

United Arab Emirates University

Publisher

Elsevier BV

Reference53 articles.

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3. Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean;Arise;Food Chemistry Advances,2022

4. Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation;Baig,2023

5. Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean);Betancur‐Ancona;International Journal of Food Science and Technology,2008

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