Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives-Reference-Cited by-同舟云学术

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Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives

Published:2024-05-21 Issue:6 Volume:4 Page:1341-1351
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ashraf Zanoor ul¹,Gani Asir¹²,Shah Asima¹,Gani Adil¹^ORCID

Affiliation:

1. Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India

2. Department of Bioengineering and Food Technology, Shoolini University, Solan, 173212 HP, India

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00657

Reference45 articles.

1. Challenges facing sustainable protein production: Opportunities for cereals

2. Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour

3. Lentil protein: impact of different extraction methods on structural and functional properties

4. Structuring the meat analogue by using plant-based derived composites

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1. Identification of antidiabetic peptides from broad bean protein: Sequencing using LC-MS-QTOF and in-vitro confirmative studies;Food Bioscience;2024-10

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