Author:
Ma Chengxin,Xia Songgang,Song Jian,Hou Yukun,Hao Tingting,Shen Shuo,Li Ku,Xue Changhu,Jiang Xiaoming
Funder
Key Technology Research and Development Program of Shandong Province
Fundamental Research Funds for the Central Universities
Ministry of Education of the People's Republic of China
Ministry of Science and Technology of the People's Republic of China
Department of Science and Technology of Shandong Province
National Key Research and Development Program of China
Reference52 articles.
1. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates;Aletor;Food Chemistry,2002
2. Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation;Bhat;LWT- Food Science and Technology,2019
3. Single cell protein: A potential substitute in human and animal nutrition;Bratosin;Sustainability,2021
4. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food Research International,2020
5. Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties;Chang;Food Hydrocolloids,2022
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