Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut-Reference-Cited by-同舟云学术

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Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

Published:2013-02-12 Issue:10 Volume:93 Page:2429-2436
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kudre Tanaji G¹,Benjakul Soottawat¹,Kishimura Hideki²

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University Hat Yai; Songkhla 90112 Thailand

2. Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Science; Hokkaido University; Hakodate Hokkaido 041-8611 Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6052/fullpdf

Reference39 articles.

1. Chickpea protein isolates obtained by wet extraction as emulsifying agents;Papalamprou;J Sci Food Agric,2010

2. Nutritional and functional properties of some promising legumes protein isolates;Butt;Pakistan J Nutr,2010

3. Grain legume proteins and nutraceutical properties;Duranti;Fitoterapia,2006

4. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein;Wu;Food Res Int,2009

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