Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility-Reference-Cited by-同舟云学术

Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility

Published:2023-03 Issue: Volume:230 Page:123128
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Sheikh Mohd Aaqib,Saini Charanjiv Singh^ORCID,Sharma Harish Kumar

Funder

Indian Council of Medical Research

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference43 articles.

1. Plant proteins from green pea and chickpea: extraction, fractionation, structural characterization and functional properties;Chang;Food Hydrocoll.,2022

2. Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality;Mir;Food Hydrocoll.,2020

3. Lupin protein: isolation and techno-functional properties, a review;Lo;Food Hydrocoll.,2021

4. Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology;Sheikh;Appl.Food Res.,2021

5. Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach;Sheikh;Br. Food J.,2021

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