Funder
Topsector Agri & Food
Ministerie van Economische Zaken
Reference55 articles.
1. The next protein transition;Aiking,2020
2. The Vicilin protein (Vigna radiata L.) of mung bean as a functional food: Evidence of “in vitro” hypocholesterolemic activity;Amaral;Nutrition & Food Science,2017
3. Can protein functionalities be enhanced by high-pressure homogenization? – a study on functional properties of lupin proteins;Bader;Procedia Food Science,2011
4. Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization;Baskıncı;International Journal of Biological Macromolecules,2023
5. The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments;Ben-Harb;Food Hydrocolloids,2018
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献