Health‐beneficial effects and techno‐functional properties of legume proteins (English)
- New search for: Czubiński, Jarosław
- New search for: Scarafoni, Alessio
- New search for: Jimenez‐Lopez, Jose C.
- New search for: Czubiński, Jarosław
- New search for: Scarafoni, Alessio
- New search for: Jimenez‐Lopez, Jose C.
In:
International Journal of Food Science & Technology
;
57
, 7
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3881
;
2022
- Article (Journal) / Electronic Resource
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Title:Health‐beneficial effects and techno‐functional properties of legume proteins
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Contributors:
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Published in:International Journal of Food Science & Technology ; 57, 7 ; 3881
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Publisher:
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Publication date:2022-07-01
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Size:3881 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Source:
Table of contents – Volume 57, Issue 7
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3881
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Health‐beneficial effects and techno‐functional properties of legume proteinsCzubiński, Jarosław / Scarafoni, Alessio / Jimenez‐Lopez, Jose C. et al. | 2022
- 3882
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Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal‐based extruded snacks: a reviewSharma, Rajan / Sharma, Savita / Makroo, Hilal A. / Dar, B.N. et al. | 2022
- 3892
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Germination improves the functional properties of soybean and enhances soymilk qualityHu, Miao / Du, Xiaoqian / Liu, Guannan / Zhang, Shuang / Wu, Haibo / Li, Yang et al. | 2022
- 3903
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Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrateHewaNadungodage, Nadeesha Dilrukshi / Torrico, Damir D. / Brennan, Margaret A. / Brennan, Charles S. et al. | 2022
- 3914
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Soybean okara: Effect of ultrasound on compositional and emulsifying propertiesMoscoso Ospina, Yeisson A. / Porfiri, María C. / Cabezas, Dario M. et al. | 2022
- 3924
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Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)Yen, Nguyen Thi Hoang / Hoa, Phan Ngoc / Hung, Pham Van et al. | 2022
- 3934
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Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivarsRossi, Gabriela Barbosa / Seraglio, Siluana Katia Tischer / Honaiser, Tuany Camila / Toaldo, Isabela Maia / Costa, Ana Carolina de Oliveira / Faria, Josias Correa de / Arisi, Ana Carolina Maisonnave et al. | 2022
- 3944
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Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various cropsWu, Lichun / Sun, Yufan / Kang, Mengxue / Zhong, Mingming / Qi, Baokun / Li, Yang et al. | 2022
- 3955
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Emulsifying properties of pea protein/guar gum conjugates and mayonnaise applicationShen, Yanting / Babu, Karthik Sajith / Amamcharla, Jayendra / Li, Yonghui et al. | 2022
- 3967
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Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seedOsemwota, Etinosa C. / Alashi, Adeola M. / Aluko, Rotimi E. et al. | 2022
- 3982
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Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burgerShahiri Tabarestani, Parisa / Kashiri, Mahboobeh / Maghsoudlou, Yahya / Shahiri Tabarestani, Hoda / Ghorbani, Mohammad et al. | 2022
- 3990
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Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractionsKaur, Ravneet / Prasad, Kamlesh et al. | 2022
- 4001
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Metabolomics in quality formation and characterisation of tea products: a reviewCai, Hongli / Zhong, Zhuoheng / Li, Zhanming / Zhang, Xiaojing / Fu, Hongwei / Yang, Bingxian / Zhang, Lin et al. | 2022
- 4015
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Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysisBezerra, Jaqueline de Araújo / Sanches, Edgar Aparecido / Lamarão, Carlos Victor / Campelo, Pedro Henrique et al. | 2022
- 4027
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Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A reviewAltamirano‐Ríos, Ana Veronica / Guadarrama‐Lezama, Andrea Y. / Arroyo‐Maya, Izlia J. / Hernández‐Álvarez, Alan‐Javier / Orozco‐Villafuerte, Juan et al. | 2022
- 4041
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Rice bran and its constituents: Introduction and potential food usesEng, Hui Yi / Mohd Rozalli, Norazatul Hanim et al. | 2022
- 4052
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Classified processing of different rice bran fractions according to their component distributionsYu, Cheng‐wei / Luo, Ting / Xie, Tian / Li, Jing / Deng, Ze‐yuan et al. | 2022
- 4065
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Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon filletsWei, Jianling / Wu, Zhengyang / Chai, Tingting / He, Fanyu / Chen, Yuewen / Dong, Xiuping / Shi, Yugang et al. | 2022
- 4076
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Processing properties of yogurt as affected by the EPS produced by Leuconostoc mesenteroides XR1Wang, Liang / Gu, Yachun / Lv, Zili et al. | 2022
- 4086
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Milk kefir enriched with inulin‐grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestionCarullo, Gabriele / Spizzirri, Umile Gianfranco / Montopoli, Monica / Cocetta, Veronica / Armentano, Biagio / Tinazzi, Mattia / Sciubba, Fabio / Giorgi, Gianluca / Enrica Di Cocco, Maria / Bohn, Torsten et al. | 2022
- 4096
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Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofuIbrahim, Shafa’atu Giwa / Wan Ibadullah, Wan Zunairah / Saari, Nazamid / Karim, Roselina et al. | 2022
- 4107
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Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodlesYoon, Seong / Yang, Geunhyuk / Kwon, Hyukjin / Lee, Suyong et al. | 2022
- 4119
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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolateAltınok, Emir / Kurultay, Sefik / Konar, Nevzat / Toker, Omer Said / Kopuk, Berkay / Gunes, Recep / Palabiyik, Ibrahim et al. | 2022
- 4129
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Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional breadAkhtar, Gazalla / Masoodi, Farooq Ahmad / Rather, Zubaid Ul Khizar / Wani, Touseef Ahmad et al. | 2022
- 4138
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Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compoundsHan, Aye Myo / Xu, Xueming / Yang, Na / Jin, Yamei / Jin, Zhengyu / Xie, Zhengjun et al. | 2022
- 4148
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Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernelsLi, Lu / Li, Xuejin / Li, Dandan / Liu, Zhenyuan / Yan, Yiming / Chen, Lan / Li, Xihong et al. | 2022
- 4156
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FTIR coupled with machine learning to unveil spectroscopic benchmarks in the Italian EVOOScatigno, Claudia / Festa, Giulia et al. | 2022
- 4163
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Mechanism of interactions between egg protein–derived tri‐peptides and cellular membrane by molecular dynamic simulation and isothermal titration calorimetryJi, Huizhuo / Zhao, Wenzhu / Yu, Zhipeng / Wu, Sijia et al. | 2022
- 4175
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Steam‐exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsionsZhang, Shanying / Yin, Fengman / Zheng, Lili / Zheng, Xiaoyan / Yang, Yang / Xiao, Dao / Ai, Binling / Sheng, Zhanwu et al. | 2022
- 4183
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Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymersUtama‐ang, Niramon / Kuatrakul, Ittikorn / Klangpetch, Wannaporn / Walter, Ponjan / Kawee‐ai, Arthitaya et al. | 2022
- 4194
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Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)Ferysiuk, Karolina / Wójciak, Karolina M. / Trząskowska, Monika et al. | 2022
- 4211
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Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimiXie, Dongfei / Deng, Fenghong / Shu, Jingxiang / Zhu, Chunyan / Hu, Xiuting / Luo, Shunjing / Liu, Chengmei et al. | 2022
- 4222
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Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota compositionShu, Xiangling / Tong, Yanjun / Yang, Ruijin et al. | 2022
- 4234
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Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methodsWang, Shanyu / Hu, Mengyue / Zhao, Ling / Liu, Qi / Cao, Rong et al. | 2022
- 4245
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Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slicesZhang, Sinan / Zhao, Yadonga / Yao, Xueshuang / Zheng, Zhenhong / Zheng, Chuyao / Jiang, Zhuo et al. | 2022
- 4254
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Quantitative study of food integrity climate in Belgian and Saudi Arabian food businesses in view of their organisational characteristicsAlrobaish, Waeel Salih / Jacxsens, Liesbeth / Vlerick, Peter et al. | 2022
- 4268
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Changes in polyphenol fractions and bacterial composition after in vitrofermentation of apple peel polyphenol by gut microbiotaHe, Ziqian / Deng, Na / Zheng, Bisheng / Li, Tong / Liu, Rui Hai / Yuan, Ling / Li, Wenzhi et al. | 2022
- 4277
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Sensory description of gluten‐free bread using rapid sensory methodologiesIwamura, Lucas Shinti / Tridapalli, Luiza Pelinson / Cardoso, Flávia Aparecida Reitz / Droval, Adriana Aparecida / Marques, Leila Larisa Medeiros / Fuchs, Renata Hernandez Barros et al. | 2022
- 4286
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Neuroprotective activity of macroalgal fucofuroeckols against amyloid β peptide‐induced cell death and oxidative stressShrestha, Srijan / Choi, Jae Sue / Zhang, Wei / Smid, Scott D. et al. | 2022
- 4296
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Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocompositesZeng, Aoqiong / Leng, Juncai / Yang, Ruijin / Zhao, Wei et al. | 2022
- 4307
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Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulpsVizcaino‐Almeida, Camila R. / Guajardo‐Flores, Daniel / Caroca‐Cáceres, Rodrigo / Serna‐Saldívar, Sergio O. / Briones‐García, Miriam / Lazo‐Vélez, Marco A. et al. | 2022
- 4316
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The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauceGao, Rui / Sun‐Waterhouse, Dongxiao / Xiang, Huan / Cui, Chun / Waterhouse, Geoffrey I. N. et al. | 2022
- 4328
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Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghumOfoedu, Chigozie E. / Iwouno, Jude O. / Ojimba, Nnamdi C. / Chacha, James S. / Okafor, Damaris C. / Anwaegbu, Ogechukwu M. et al. | 2022
- 4337
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Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water systemLai, Quoc Dat / Huynh, Thi Thuy Loan / Doan, Ngoc Thuc Trinh / Nguyen, Hoang Dung et al. | 2022
- 4347
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Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stabilityVenter, Anton / Fisher, Hennie / Stafford, Gary I. / Duodu, Kwaku Gyebi et al. | 2022
- 4356
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Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibilityZhang, Wenbin / Huang, Qicheng / Yang, Ruijin et al. | 2022
- 4368
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Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blendXie, Xinyao / Wang, Xiaoqiong / Bi, Xiufang / Ning, Nan / Li, Mingyuan / Xing, Yage / Che, Zhenming et al. | 2022
- 4380
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Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breadsSopade, Peter Adeoye et al. | 2022
- 4392
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Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)Kaban, Güzin / Sallan, Selen / Çinar Topçu, Kübra / Sayın Börekçi, Bilge / Kaya, Mükerrem et al. | 2022
- 4400
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Effects of four multi‐compound freezing medium on the quality of red drum (Sciaenops ocellatus) during frozen storageZhao, Xi / Li, Hongyue / Cui, Fangchao / Wang, Jinxiang / Yi, Shumin / Mi, Hongbo / Lv, Yanfang / Li, Xuepeng / Li, Jianrong et al. | 2022
- 4411
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Improvement of the water solubility and emulsifying capacity of rice proteins through the addition of isolated soy proteinBaek, Manhee / Mun, Saehun et al. | 2022
- 4422
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Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervatesLiu, Yaowei / Wang, Keyu / Zhou, Peng et al. | 2022
- 4432
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Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervateHamedi, Fatemeh / Razavi, Seyed Mohammad Ali / Sharif, Ali et al. | 2022
- 4441
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Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extractŠvermickaitė, Greta / Eisinaitė, Viktorija / Vinauskienė, Rimantė / Jasutienė, Ina / Leskauskaitė, Daiva et al. | 2022
- 4451
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Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storageTemdee, Wattana / Singh, Avtar / Zhang, Bin / Benjakul, Soottawat et al. | 2022
- 4463
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Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractionsJaksics, Edina / Németh, Renáta / Farkas, Alexandra / Horváth, Réka / Dúzs, Dániel / Drozdik, Álmos Attila / Csányi, Brigitta / Bidló, Gábor / Simon, Katalin / Tömösközi, Sándor et al. | 2022
- 4473
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Degree of oxidation of sonicated soybean oil using various sonication process parametersLee, Juhee / Legako, Jerrad F. / Martini, Silvana et al. | 2022
- 4483
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Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agentsJiang, Qixing / Fu, Yuhan / Gao, Pei / Yu, Dawei / Xia, Wenshui et al. | 2022
- 4495
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Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharidesGuo, Yuxi / Chen, Xuefeng / Gong, Pin / Wang, Mengrao / Yao, Wenbo / Yang, Wenjuan / Chen, Fuxin et al. | 2022
- 4507
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Authenticity green coffee bean species and geographical origin using near‐infrared spectroscopy combined with chemometricsNguyen Minh, Quan / Lai, Quoc Dat / Nguy Minh, Hoang / Tran Kieu, Minh Tu / Lam Gia, Ngoc / Le, Uyen / Hang, My Phung / Nguyen, Hoang Dung / Chau, Tran Diem Ai / Doan, Ngoc Thuc Trinh et al. | 2022
- 4518
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Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hullsXu, Hanxue / Sun, Jinwei / Zhao, Zifu / Ma, Xinkai / Li, Chun / Liu, Libo / Zhang, Guofang et al. | 2022
- 4528
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Effects of different polarity of onion skin extracts on antioxidative properties and non‐volatile profilesHong, JiHee / Lee, YoonHee / Kim, Mi‐Ja / Lee, JaeHwan et al. | 2022
- 4537
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Nondestructive detection of Panax notoginseng saponins by using hyperspectral imagingShi, Lei / Li, Lixia / Zhang, Fujie / Lin, Yuhao et al. | 2022
- 4547
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Different air velocity drying impacts on browning reaction and antioxidant activity of apple cube and its storage counterpartsHu, Jiaxing / Bi, Jinfeng / Li, Xuan / Wu, Xinye / Yu, Qingting / Feng, Shuhan et al. | 2022
- 4555
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Hypolipidemic effects of the fermented soymilk with a novel Lactiplantibacillus plantarum strain X7021 on mice via modulating lipid metabolism and gut microbiotaJiang, Chentian / Liu, Yafan / Wang, Yijia / Su, Erzheng / Du, Lei / Tang, Ya‐Jie / Xie, Jingli / Wei, Dongzhi et al. | 2022
- 4566
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Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blendsGaur Rudra, Shalini / Singh, Sunita / H., Harish / Bollinedi, Haritha / Singh, Kamalesh Narain / Nain, Lata / Singh, Surender / Awasthi, Om Prakash et al. | 2022
- 4575
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Pulsed forward flushes as a novel method for cleaning spent grains‐loaded filter clothWerner, Roman Alejandro / Schappals, Lukas / Geier, Dominik Ulrich / Becker, Thomas et al. | 2022
- 4586
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Incorporation of sugarcane bagasse in the development of high dietary fibre noodlesLau, Ke Qi / Sabran, Mohd Redzwan / Shafie, Siti Raihanah / Chan, Sook Wah et al. | 2022
- 4594
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Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruderMoussa, Moustapha / Ponrajan, Amudhan / Campanella, Osvaldo H. / Okos, Martin R. / Martinez, Mario M. / Hamaker, Bruce R. et al. | 2022
- 4602
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Effects of protein oxidation on the rheological behaviour of different wheat flourLi, Bang‐Bang / Lv, Yang‐Yong / Wei, Shan / Zhang, Shuai‐Bing / Zhao, Ying‐Yuan / Hu, Yuan‐Sen et al. | 2022
- 4613
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Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein patternJiang, Qixing / Wu, Wenmin / Han, Jingwen / Chung, Hau Yin / Gao, Pei / Yu, Dawei / Yu, Peipei / Xu, Yanshun / Xia, Wenshui et al. | 2022
- 4628
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Structure, conformation and immunomodulatory activity of a polysaccharide from Morchella sextelataLi, Feng / Wang, Kunhua / Dong, Xiaobo / Xu, Huaide et al. | 2022
- 4638
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Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storageBahadorzade, Heyam / Koushesh Saba, Mahmoud / Darvishi, Hosain et al. | 2022
- 4646
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Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose modelYu, Ligang / Li, Yong / Yang, Yukun / Guo, Caixia / Li, Meiping et al. | 2022
- 4656
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In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starchKeran, David Amelia / Kumar, Paramasivam Suresh / Pushpavalli, Subramaniyan / Uma, Subbaraya et al. | 2022
- 4673
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A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshnessHu, Dongsheng / Liu, Xiaogang / Qin, Yuyue / Yan, Jiatong / Yang, Qiliang et al. | 2022
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Issue Information| 2022