Molecular structure characteristics, functional parameters andin vitroprotein digestion of pressure-cooked soya bean flours with different amounts of water-Reference-Cited by-同舟云学术

Molecular structure characteristics, functional parameters andin vitroprotein digestion of pressure-cooked soya bean flours with different amounts of water

Published:2015-08-06 Issue:11 Volume:50 Page:2490-2497
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de la Rosa-Millán Julián¹^ORCID,Chuck-Hernandez Cristina¹,Serna-Saldívar Sergio O.¹

Affiliation:

1. Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur CP 64849 Monterrey N.L. México

Funder

Center for Research and Protein Development (CIDPRO)

Engineering and Sciences School (Tecnológico de Monterrey-Campus Monterrey)

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference46 articles.

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3. Influence of extraction methods on functional properties of protein concentrates prepared from South African Bambara groundnut landraces;Arise;International Journal of Food Science and Technology,2015

4. Determination of the WLF constants of cooked soy flour and their dependence on the extent of cooking;Ashokan;Rhelogica Acta,2005

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