Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000
2. Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla);Amza;Food Research International,2011
3. The influence of processing parameters on food protein functionality 1. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981
4. Effect of ionic strength and/or pH on extractability and physico-functional characterization of broad bean (Vicia faba L.) protein concentrate;Arogundade;Food Hydrocolloids,2006
5. Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives;Aydemir;LWT - Food Science and Technology,2013
Cited by 97 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
1. Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship;International Journal of Biological Macromolecules;2024-10
2. Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism;Food Hydrocolloids;2024-10
3. Quantitative analysis of β-ODAP neurotoxin among different varieties of grass pea (Lathyrus sativus L.) flour: A comparative study;Heliyon;2024-09
4. Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications;Food Bioscience;2024-09
5. Unveiling differential impact of heat and microwave extraction treatments on the structure, functionality, and digestibility of jack bean proteins extracted under varying extraction pH;Food Research International;2024-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3