Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( Chenopodium quinoa Willd.) protein isolates-Reference-Cited by-同舟云学术

Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( Chenopodium quinoa Willd.) protein isolates

Published:2020-07-28 Issue:2 Volume:56 Page:709-720
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Wang Lei¹,Dong Ji‐lin¹,Zhu Ying‐ying¹,Shen Rui‐ling¹^ORCID,Wu Li‐gen²,Zhang Kang‐yi³

Affiliation:

1. College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan450000China

2. College of Food Science and Technology Henan University of Technology Zhengzhou Henan450000China

3. Institute of Food Science and Technology Henan Academy of Agricultural Sciences Zhengzhou Henan450000China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14706

Reference41 articles.

1. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

2. Chapter 1 Quinoa (Chenopodium quinoa Willd.)

3. Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

4. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

5. Isolation and characterization of chenopodin, the 11S seed storage protein of quinoa (Chenopodium quinoa)

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