Corn silk as an underutilized sustainable source of plant proteins: Extraction, fractionation, structure, and techno-functional properties-Reference-Cited by-同舟云学术

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Corn silk as an underutilized sustainable source of plant proteins: Extraction, fractionation, structure, and techno-functional properties

Published:2025-01 Issue: Volume:158 Page:110550
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Orellana-Palacios Jose C.^ORCID,Garcia Samuel Rodriguez^ORCID,Rabanal-Ruiz Yoana,McClements David Julian^ORCID,Moreno Andres,Hadidi Milad

Publisher

Elsevier BV

Reference48 articles.

1. On the foaming properties of plant proteins: Current status and future opportunities;Amagliani;Trends in Food Science and Technology,2021

2. Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology;Baca-Bocanegra;Foods,2021

3. Physicochemical, functional and antioxidant properties of the major protein fractions extracted from prickly pear (opuntia ficus indica L.) seed cake;Borchani;Waste and Biomass Valorization,2021

4. Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization, and functional properties;Chang;Food Hydrocolloids,2022

5. Formation of biopolymer complexes composed of pea protein and mesquite gum – impact of quercetin addition on their physical and chemical stability;Cuevas-Bernardino;Food Hydrocolloids,2018

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