Emerging technologies for pulse processing
Author:
Publisher
Elsevier
Reference75 articles.
1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed;LWT - Food Sci. Technol.,2018
2. Effect of high-pressure treatment prior to enzymatic hydrolysis on rheological, thermal and antioxidant properties of lentil protein isolate;Ahmed;Legume Sci.,2019
3. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum;Ahmed;Food Hydrocolloids,2004
4. Effect of high-pressure on rheological characteristics of liquid egg;Ahmed;Lebensm. Wiss. Technol.,2003
5. Protein denaturation, rheology, and gelation characteristics of radio-frequency heated egg white dispersions;Ahmed;Int. J. Food Prop.,2007
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