Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality-Reference-Cited by-同舟云学术

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

Published:2021-01 Issue: Volume:67 Page:102591
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Brishti Fatema Hossain,Chay Shyan Yea,Muhammad Kharidah,Ismail-Fitry Mohammad Rashedi,Zarei Mohammad,Saari Nazamid

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference49 articles.

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3. Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein;Brishti;International Food Research Journal,2017

4. Antioxidant potential use of bioactive peptides derived from mung bean hydrolysates (Vigna Radiata);Carlos;African Journal of Food Science,2017

5. Anti-melanogenesis properties of condensed tannins from Vigna angularis seeds with potent antioxidant and DNA damage protection activities;Chai;Food & Function,2019

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