Academic Journal
Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.
| العنوان: | Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction. |
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| المؤلفون: | Ajayi, Feyisola Fisayo, Mudgil, Priti, Maqsood, Sajid |
| المساهمون: | Asian Universities Alliance, United Arab Emirates University |
| المصدر: | Food Hydrocolloids ; volume 154, page 110066 ; ISSN 0268-005X |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2024 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.foodhyd.2024.110066 |
| الاتاحة: | http://dx.doi.org/10.1016/j.foodhyd.2024.110066 https://api.elsevier.com/content/article/PII:S0268005X24003400?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X24003400?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://www.elsevier.com/legal/tdmrep-license ; https://doi.org/10.15223/policy-017 ; https://doi.org/10.15223/policy-037 ; https://doi.org/10.15223/policy-012 ; https://doi.org/10.15223/policy-029 ; https://doi.org/10.15223/policy-004 |
| رقم الانضمام: | edsbas.8E5C2D0C |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodhyd.2024.110066 |
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