Structural and Functional Properties of Kabuli Chickpea Protein as Affected by High Hydrostatic Pressures-Reference-Cited by-同舟云学术

Structural and Functional Properties of Kabuli Chickpea Protein as Affected by High Hydrostatic Pressures

Published:2024-01-30 Issue: Volume: Page:
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Xu Yixiang¹^ORCID,Sismour Edward²,Tucker Ferricia²,Rasberry Jaylen²,Zhao Wei³,Rao Qinchun⁴^ORCID,Zhao Yaqi⁴,Haff Ronald¹,Yousuf Adnan²,Gao Megan⁵,Chen Allison⁶

Affiliation:

1. USDA, Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, California 94710, United States

2. Agricultural Research Station, Virginia State University, Petersburg, Virginia 23806, United States

3. USDA, Agricultural Research Service, Horticultural Research Laboratory, 2001 South Rock Road, Fort Pierce, Florida 34945, United States

4. Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, Florida 32306, United States

5. Clover Hill High School, 13301 Kelly Green Ln, Midlothian, Virginia 23112, United States

6. Henry Samueli School of Engineering, University of California-Irvine, Irvine, California 92697, United States

Funder

USDA Agricultural Research Service.

U.S. Department of Agriculture (USDA) Evans-Allen program

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00640

Reference60 articles.

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