Aqueous fractionation processes of soy protein for fibrous structure formation-Reference-Cited by-同舟云学术

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Aqueous fractionation processes of soy protein for fibrous structure formation

Published:2018-02 Issue: Volume:45 Page:313-319
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Geerts Marlies E.J.,Dekkers Birgit L.,van der Padt Albert,van der Goot Atze Jan

Funder

Institute for Sustainable Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference34 articles.

1. Properties of soy protein produced by countercurrent, two-stage, enzyme-assisted aqueous extraction;de Almeida;Journal of the American Oil Chemists' Society,2014

2. He study aimed to analyze a few insect production scenarios; indicated insects are not as sustainable source of protein as it is often considered;Apaiah;Food Research International,2006

3. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010

4. Technology of Production of Endible Flours and Protein Products From Soybeans;Berk,1992

5. The future supply of animal-derived protein for human consumption;Boland;Trends in Food Science and Technology,2013

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