Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties-Reference-Cited by-同舟云学术

Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

Published:2022-02 Issue: Volume:123 Page:107165
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Liuyi,Lan Yang,Bandillo Nonoy^ORCID,Ohm Jae-Bom,Chen Bingcan,Rao Jiajia^ORCID

Funder

National Institute of Food and Agriculture

USDA ARS

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

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3. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011

4. Functional assessment and subunit constitution of Lentil (lens culinaris) proteins during Germination;Bamdad;International Journal of Agriculture and Biology,2009

5. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

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