Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective-Reference-Cited by-同舟云学术

Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective

Published:2016-11-04 Issue:1 Volume:16 Page:39-58
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:

Janssen Frederik¹,Pauly Anneleen¹,Rombouts Ine¹,Jansens Koen J.A.¹,Deleu Lomme J.¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition; Research Centre (LFoRCe), KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12240/fullpdf

Reference207 articles.

1. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch James;Adv Food Nutr Res,2009

2. Influence of the extracting solvent upon the structural properties of amaranth (Amaranthus hypochondriacus) glutelin;Abugoch James;J Agric Food Chem,2003

3. Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates;Abugoch James;J Agric Food Chem,2008

4. Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage;Abugoch James;Intl J Food Sci Tech,2009

5. Influence of pH on structure and function of amaranth (Amaranthus hypochondriacus) protein isolates;Abugoch James;Cereal Chem,2010

Cited by 129 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

1. Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid;Food Chemistry;2024-11

2. Effects of Moringa-based phytostim biostimulant on the growth, nutritional composition, and antioxidant bioactivity of two amaranth species;South African Journal of Botany;2024-10

3. From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges;Plants;2024-07-11

4. A comparative study of vegetable flours as alternative protein sources of interest for food industry;LWT;2024-07

5. Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough;Food Biophysics;2024-06-15