Functional analysis of mildly refined fractions from yellow pea-Reference-Cited by-同舟云学术

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Functional analysis of mildly refined fractions from yellow pea

Published:2015-02 Issue: Volume:44 Page:12-22
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pelgrom Pascalle J.M.,Boom Remko M.,Schutyser Maarten A.I.

Funder

Intensified Protein Structuring

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. AACC, 1983, Method 08-01: Ash - Basic Method.

2. Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry;Aguilera;Food Research International,1997

3. Future protein supply;Aiking;Trends in Food Science & Technology,2011

4. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of agricultural and food chemistry,2009

5. The potential of aqueous fractionation of lupin seeds for high-protein foods;Berghout;Food Chemistry,2014

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