Funder
Zhejiang Province Natural Science Foundation
National Natural Science Foundation of China
Reference83 articles.
1. Plant-based milks: a review of the science underpinning their design, fabrication, and performance;McClements;Compr. Rev. Food Sci. Food Saf.,2020
2. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives;Boeck;Compr. Rev. Food Sci. Food Saf.,2021
3. Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients;Mookerjee;Curr. Opin. Food Sci.,2023
4. Kinetic stability of proteins in beans and peas: implications for protein digestibility, seed germination, and plant adaptation;Xia;J. Agric. Food Chem.,2016
5. Recent approaches in physical modification of protein functionality;Mirmoghtadaie;Food Chem.,2016
Cited by
1 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