Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling-Reference-Cited by-同舟云学术

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Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Published:2021-11-05 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Alrosan Mohammad¹²^ORCID,Tan Thuan‐Chew¹^ORCID,Easa Azhar Mat¹^ORCID,Gammoh Sana²^ORCID,Kubow Stan³^ORCID,Alu'datt Muhammad H.²^ORCID

Affiliation:

1. Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia

2. Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan

3. School of Human Nutrition Macdonald Campus McGill University 21,111 Lakeshore Road Ste‐Anne‐De‐Bellevue QC H9X 3V9 Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15422

Reference55 articles.

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

2. Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

3. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry

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1. Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head);Ultrasonics Sonochemistry;2024-10

2. Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review;International Journal of Food Science & Technology;2024-09-02

3. Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes;International Journal of Food Properties;2024-07-27

4. Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique;Food Chemistry: X;2024-06

5. Soy protein isolate with higher solubility and improved gel properties when co‐assembled with walnut protein;International Journal of Food Science & Technology;2024-05-27

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