Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour-Reference-Cited by-同舟云学术

Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour

Published:2022-06 Issue: Volume:127 Page:107534
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dias Fernanda F.G.^ORCID,de Moura Bell Juliana M.L.N.^ORCID

Funder

Agricultural Marketing Service

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

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3. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates;Aletor;Food Chemistry,2002

4. Effects of processing conditions on the simultaneous extraction and distribution of oil and protein from almond flour;Almeida;Processes,2019

5. Characterization and functional properties of protein isolates from wild almond;Amirshaghaghi;Journal of Food Measurement and Characterization,2017

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