Influence of ohmic heating on lentil protein structure and protein-pectin interactions-Reference-Cited by-同舟云学术

Influence of ohmic heating on lentil protein structure and protein-pectin interactions

Published:2023-07 Issue: Volume:87 Page:103413
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Miranda Cristiane Grella,Rodrigues Rui M.,Pereira Ricardo N.,Speranza Paula,Kurozawa Louise Emy,Vicente António A.,Sato Ana Carla Kawazoe

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation;Alrosan;Fermentation,2023

2. Effects of fermentation on the quality, structure, and nonnutritive contents of lentil (Lens culinaris) proteins;Alrosan;Journal of Food Quality,2021

3. Protein-based nanostructures for food applications;Bourbon;Gels,2019

4. Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review;Chakka;LWT - Food Science and Technology,2021

5. Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment;Chao;CyTA Journal of Food,2018

Cited by 10 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. Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review;Legume Science;2024-08-26

2. Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification;Processes;2024-08-24

3. Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste;Innovative Food Science & Emerging Technologies;2024-08

4. Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation;Food Science and Biotechnology;2024-07-04

5. Effects of moderate electric fields on the structural and gelling properties of soybean protein isolate gel induced by glucono-δ-lactone;Innovative Food Science & Emerging Technologies;2024-07