Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects-Reference-Cited by-同舟云学术

Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects

Published:2022-03-26 Issue:3 Volume:21 Page:2200-2232
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Bou Ricard¹,Navarro‐Vozmediano Paola²,Domínguez Rubén³,López‐Gómez Miguel⁴,Pinent Montserrat⁵⁶,Ribas‐Agustí Albert¹,Benedito José J.²,Lorenzo José M.³⁷,Terra Ximena⁵⁶,García‐Pérez José V.²,Pateiro Mirian³,Herrera‐Cervera José A.⁴,Jorba‐Martín Rosa⁶

Affiliation:

1. Food Safety and Functionality Program IRTA Monells Spain

2. Grupo ASPA, Departamento de Tecnología de Alimentos Universitat Politècnica de València València Spain

3. Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas Ourense Spain

4. Departamento de Fisiología Vegetal, Facultad de Ciencias Universidad de Granada Granada Spain

5. MoBioFood Research Group, Department of Biochemistry and Biotechnology Universitat Rovira i Virgili Tarragona Spain

6. Institut d'Investigació Sanitària Pere Virgili (IISPV) Tarragona Spain

7. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

Funder

Axencia Galega de Innovación

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12936

Reference204 articles.

1. Study of sesame seeds antioxidant and emulsifying properties

2. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions

3. Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

4. The food matrix: implications in processing, nutrition and health

5. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

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