Author:
Dehnad Danial,Emadzadeh Bahareh,Ghorani Behrouz,Assadpour Elham,Yang Nan,Jafari Seid Mahdi
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference108 articles.
1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed;LWT,2018
2. Effect of high-pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate;Ahmed;Legume Science,2019
3. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science and Technology,2005
4. Effect of high pressure processing of food characteristics: A review of quality aspect;Akbarian;International Journal of Biosciences,2014
5. High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties;Al-Ruwaih;LWT,2019
Cited by
5 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