Technological strategies to improve gelation properties of legume proteins with the focus on lupin-Reference-Cited by-同舟云学术

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Technological strategies to improve gelation properties of legume proteins with the focus on lupin

Published:2021-03 Issue: Volume:68 Page:102634
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Al-Ali Hayder A.,Shah Umar,Hackett Mark J.,Gulzar Muhammad,Karakyriakos Emmanuel,Johnson Stuart K.

Funder

Higher Committee for Education Development in Iraq

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference181 articles.

1. Effects of designed sulfhydryl groups and disulfide bonds into soybean proglycinin on its structural stability and heat-induced gelation;Adachi;Journal of Agricultural and Food Chemistry,2004

2. Effect of gamma radiation on protein profile, protein fraction and solubility’s of three oil seeds: Soybean, peanut and sesame;Afify;Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2011

3. Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process;Aguilar-Acosta;Biomolecules,2020

4. Protein gels;Aguilera,2004

5. Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate;Ahmadi;Innovative Food Science and Emerging Technologies,2017

Cited by 33 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

1. pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality;Food Hydrocolloids;2025-01

2. Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate;Food Chemistry;2024-10

3. Impact of oxidized sucrose as a bio‐based crosslinker on thermoformable films made from lupin protein isolate (Lupinus angustifolius L.);Journal of Applied Polymer Science;2024-08-23

4. Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel;Food Research International;2024-07

5. Improving functional merit of commercially available pea protein isolate by employing a combination of physical, chemical, and enzymatic modification;Food Bioscience;2024-06

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