Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure-Reference-Cited by-同舟云学术

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Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Published:2024-11 Issue: Volume:156 Page:110295
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Johansson Mathias^ORCID,Karlsson Jakob^ORCID,van den Berg Frans W.J.,Ström Anna^ORCID,Ahrne Lilia^ORCID,Sandström Corine^ORCID,Langton Maud^ORCID

Publisher

Elsevier BV

Reference56 articles.

1. Developing soybean protein gel-based foods from okara using the wet-type grinder method;Arai;Foods,2021

2. Wet grinder-treated okara improved both mechanical properties and intermolecular forces of soybean protein isolate gels;Arai;Gels,2022

3. Cooking quality of lentils: The role of structure and composition of cell walls;Bhatty;Journal of Agricultural and Food Chemistry,1990

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. Physicochemical properties of native and extruded maize flours in the presence of animal proteins;Bravo-Núñez;Journal of Food Engineering,2019

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