Modifications of physicochemical, functional, structural, and nutritional properties of a field bean protein isolate obtained using batch and continuous ultrasound systems-Reference-Cited by-同舟云学术

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Modifications of physicochemical, functional, structural, and nutritional properties of a field bean protein isolate obtained using batch and continuous ultrasound systems

Published:2024 Issue:2 Volume:2 Page:470-484
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Narale Bhakti Anand¹²^ORCID,Mounika Addanki¹²^ORCID,Shanmugam Akalya¹²^ORCID

Affiliation:

1. Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India

2. Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India

Abstract

An overview of the protein extracted from US-treated germinated field bean flour and its effect on structural, functional, and SDG golas.

Funder

Ministry of Food Processing Industries

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00243H

Reference75 articles.

1. United Nations , World Population Projected to Reach 9.6 Billion by 2050

2. M.López-pedrouso , J. M.Lorenzo , C.Zapata and D.Franco , Proteins and Amino Acids , Elsevier Inc. , 2019

3. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

4. Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality

5. Pulses for bread fortification: A necessity or a choice?

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