Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study-Reference-Cited by-同舟云学术

Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study

Published:2022-09-28 Issue:10 Volume:2 Page:1672-1680
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Xu Yixiang¹^ORCID,Sismour Edward¹,Britland Julia Wilkins¹,Sellers Anisa¹,Abraha-Eyob Zaid¹,Yousuf Adnan¹,Rao Qinchun²^ORCID,Kim Jimin³,Zhao Wei⁴

Affiliation:

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

2. Department of Nutrition & Integrative Physiology, Florida State University, Tallahassee, Florida 32306, United States

3. Columbia College, Columbia University, New York, New York 10027, United States

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

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

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

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00250

Reference49 articles.

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3. Meat analogs: Protein restructuring during thermomechanical processing

4. Physicochemical and functional characteristics of plant protein‐based meat analogs

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

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