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Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour
Caren Tanger, Julia Engel, Ulrich Kulozik
Weihenstephan-Triesdorf University of Applied Sciences Technical University of Munich
来源Food Hydrocolloids
年份2020
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学科主题
生物医学Proteins in Food Systems
Food Chemistry and Fat Analysis · Protein Hydrolysis and Bioactive Peptides
参考文献 42
Production of safflower protein isolates: Composition, yield and protein quality
被引 46Octavio Paredes López, C. Ordorica‐Falomir · Journal of the Science of Food and Agriculture · 1986
Pea and lentil protein extraction and functionality
被引 186Barry G. Swanson · Journal of the American Oil Chemists Society · 1990
Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
被引 627Andrea K. Stone, Anna Karalash, Robert T. Tyler · Food Research International · 2014
此处列出前 3 条
施引文献 266
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
被引 582David Julian McClements, Lutz Großmann · Comprehensive Reviews in Food Science and Food Safety · 2021
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
被引 256Liuyi Chang, Yang Lan, Nonoy Bandillo · Food Hydrocolloids · 2021
Extraction methods significantly impact pea protein composition, structure and gelling properties
被引 230Jingqi Yang, Sara Zamani, Li Liang · Food Hydrocolloids · 2021
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