Nanoreduction of Millet Proteins: Effect on Structural and Functional Properties-Reference-Cited by-同舟云学术

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Nanoreduction of Millet Proteins: Effect on Structural and Functional Properties

Published:2021-09-01 Issue:8 Volume:1 Page:1418-1427
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Jhan Faiza¹,Gani Adil¹²^ORCID,Noor Nairah¹,Shah Asima¹

Affiliation:

1. Laboratory of Functional Foods and Nutraceuticals, Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India

2. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Indian Council of Medical Research

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00132

Reference56 articles.

1. Encapsulation of polyphenols – a review

2. Nanoparticles prepared by proso millet protein as novel curcumin delivery system

3. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

4. Millets: Nutritional composition, some health benefits and processing - A
Review

5. Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products

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