Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market-Reference-Cited by-同舟云学术

Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market

Published:2022-08-16 Issue:6 Volume:99 Page:1246-1260
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Shi Dai¹,Nickerson Michael T.¹^ORCID

Affiliation:

1. Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10589

Reference66 articles.

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2. Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

3. Techno-functional properties of pea (Pisum sativum) protein isolates: A review

4. Bashi Z. McCullough R. Ong L. &Ramirez M.(2020 October 30).Alternative proteins: The race for market share is on. Retrieved January 1 2022 fromhttps://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on.

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