Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects-Reference-Cited by-同舟云学术

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Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects

Published:2018-11 Issue: Volume:119 Page:1052-1058
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Mousazadeh Morad^ORCID,Mousavi Mohammad,Askari Gholamreza,Kiani Hossein^ORCID,Adt Isabelle,Gharsallaoui Adem

Funder

Ministry of Science, Research and Technology, Islamic Republic of Iran

Conseil Départemental de l'Ain

Bourg en Bresse Agglomération

University of Tehran

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

1. Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates;Papalamprou;Food Hydrocoll.,2009

2. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars;Kaur;Food Chem.,2007

3. Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates;Ghribi;J. Food Eng.,2015

4. Identification and characterization of antioxidant peptides from chickpea protein hydrolysates;Torres-Fuentes;Food Chem.,2015

5. Characterization of an unknown exudate gum from Iran: Persian gum;Rahimi,2013

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