Unveiling the potential of pressurized liquid extraction for recovering protein fractions from broken black beans: Insights into thermal and structural properties-Reference-Cited by-同舟云学术

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Unveiling the potential of pressurized liquid extraction for recovering protein fractions from broken black beans: Insights into thermal and structural properties

Published:2024-04 Issue: Volume:149 Page:109649
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Teixeira Renata Fialho^ORCID,Araujo Thayli Ramires^ORCID,Oliveira Débora de,Zielinski Acácio Antonio Ferreira^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Rat für Forschung und Technologieentwicklung

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference79 articles.

1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed;LWT - Food Science and Technology,2018

2. Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

3. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process;Alfaro-Diaz;LWT,2021

4. Official methods of analysis of AOAC International;AOAC International,2012

5. Differential scanning calorimetry study of pressure/temperature processed β-lactoglobulin: The effect of dextran sulphate;Aouzelleg;Food Research International,2004

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