Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure-Reference-Cited by-同舟云学术

Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure

Published:2021-11-18 Issue:12 Volume:86 Page:5282-5294
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

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

Affiliation:

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

2. Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15974

Reference39 articles.

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

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

3. Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling;Alrosan M.;International Journal of Food Science and Technology,2021

4. Structural similarity between legumin and vicilin storage proteins from legumes.

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