Modification of plant proteins for improved functionality: A review-Reference-Cited by-同舟云学术

Modification of plant proteins for improved functionality: A review

Published:2021-01 Issue:1 Volume:20 Page:198-224
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Akharume Felix U.¹^ORCID,Aluko Rotimi E.²^ORCID,Adedeji Akinbode A.¹^ORCID

Affiliation:

1. Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA

2. Department of Food and Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12688

Reference224 articles.

1. Canola/Rapeseed Proteins and Peptides

2. Functional Properties of Raw and Heat Processed Cowpea (Vigna unguiculata, Walp) Flour

3. Improvement of the functionality of vegetable proteins by controlled enzymatic hydrolysis

4. Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE

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