Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars-Reference-Cited by-同舟云学术

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars

Published:2017-11-24 Issue:1 Volume:6 Page:229-242
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adeleke Olaposi R.¹^ORCID,Adiamo Oladipupo Q.¹,Fawale Olumide S.²

Affiliation:

1. Department of Food Science and Technology; Faculty of Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria

2. Nigerian Institute for Oceanography and Marine Research; Lagos Nigeria

Publisher

Wiley

Subject

Food Science

Reference53 articles.

1. Effect of processing on the proximate composition and mineral content of Bambara groundnut (Voandezeia subterranea);Abdulsalami;Bayero Journal of Pure and Applied Sciences,2010

2. Functional and physicochemical properties of flours of six mucuna species;Adebowale;African Journal of Biotechnology,2005

3. Comparative study of the functional characteristics of some underutilized African legume flours: Bambara groundnut (Voandzeia subterranea) Jack bean (Canavalia eniformis) and Mucuna bean (Mucuna prulens);Adebowale;Food Research International,2004

4. Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours;Adepeju;African Journal of Food Science,2011

5. Functional properties and protein digestibility of protein concentrates and isolates produced from kariya (Hildergadia bateri) seed;Adiamo;Journal of Food Processing and Preservation,2016a

Cited by 49 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. Exploring the significance of protein concentrate: A review on sources, extraction methods, and applications;Food Chemistry Advances;2024-12

2. Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties;Applied Food Research;2024-12

3. Physical characteristics, chemical composition, and antioxidant properties of defatted grain legumes cultivated in Diamare division (Far North Region, Cameroon);Applied Food Research;2024-09

4. Application of legumes in plant-based milk alternatives: a review of limitations and solutions;Critical Reviews in Food Science and Nutrition;2024-06-17

5. Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties;Food Science & Nutrition;2024-03-04