Comparison of the Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown across the Northern Great Plains-Reference-Cited by-同舟云学术

Comparison of the Proximate Compositions, Nutritional Minerals, Pasting Properties, and Aroma Differences of Flours from Selected Yellow Pea Cultivars Grown across the Northern Great Plains

Published:2021-09-09 Issue:9 Volume:1 Page:1529-1537
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Jiang Haiyang¹,Gu Zixuan¹^ORCID,Manthey Frank¹,Chen Bingcan¹^ORCID,Rao Jiajia¹^ORCID

Affiliation:

1. Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States

Funder

National Institute of Food and Agriculture

China Scholarship Council

North Dakota Department of Agriculture Specialty Crop Block Grant Program

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00149

Reference51 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

2. Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region

3. Composition, digestibility, and functional properties of yellow pea as affected by processing

4. Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Milling Energy Impacts the Co-Extraction of Globulins, Albumins, and Anti-Nutritional Factors of Peas;Food and Bioprocess Technology;2024-08-05

2. Widely Targeted Metabolomics Provides New Insights into Nutritional Profiling and Reveals the Flavonoid Pathway of Pea (Pisum sativum L.);Foods;2024-06-21

3. An In Vitro Comparison of the Digestibility and Gastrointestinal Fate of Scallops and Plant-Based Scallop Analogs;Foods;2023-08-02

4. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds;Food Chemistry;2022-07