相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours
Burcu Guldiken et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)
Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia
Zeynep Saliha Gunes et al.
CEREAL CHEMISTRY (2022)
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Fengli Lian et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour
Mingming Qi et al.
PLANT FOODS FOR HUMAN NUTRITION (2021)
Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours
Burcu Guldiken et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Fatma Boukid et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality
Andrea K. Stone et al.
FOOD RESEARCH INTERNATIONAL (2021)
Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques
Mohammad Hassan Kamani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours
Burcu Guldiken et al.
JOURNAL OF TEXTURE STUDIES (2020)
Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours
Shuyang Wang et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size
Siyuan Liu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches
Liying Li et al.
FOOD CHEMISTRY (2019)
Pulse proteins: secondary structure, functionality and applications
Khetan Shevkani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour
K. A. Millar et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours
Tian Bai et al.
CEREAL CHEMISTRY (2018)
Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Zhan-Hui Lu et al.
FOOD CHEMISTRY (2018)
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends
Tian Bai et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)
Matthew G. Nosworthy et al.
NUTRIENTS (2018)
Effect of cooking and germination on bioactive compounds in pulses and their health benefits
Leticia X. Lopez-Martinez et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Determination of the protein quality of cooked Canadian pulses
Matthew G. Nosworthy et al.
FOOD SCIENCE & NUTRITION (2017)
Composition, Nutritional Value, and Health Benefits of Pulses
Clifford Hall et al.
CEREAL CHEMISTRY (2017)
Factors Influencing the Quality of Dietary Proteins: Implications for Pulses
Matthew G. Nosworthy et al.
CEREAL CHEMISTRY (2017)
Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits
Rahul P. Rathod et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
Khetan Shevkani et al.
FOOD HYDROCOLLOIDS (2015)
Structural aspects of legume proteins and nutraceutical properties
Marina Carbonaro et al.
FOOD RESEARCH INTERNATIONAL (2015)
Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature
Subhani M. Pathiratne et al.
FOOD RESEARCH INTERNATIONAL (2015)
Pulse Ingredients as Healthier Options in Extruded Products
P. Frohlich et al.
CEREAL FOODS WORLD (2014)
Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans
Huai-Wen Yang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Physicochemical and functional properties of whole legume flour
Shuang-kui Du et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Identification of cystathionine γ-synthase and threonine synthase from Cicer arietinum and Lens culinaris
Dominique J. K. Morneau et al.
BIOCHEMISTRY AND CELL BIOLOGY (2013)
Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
M. Carbonaro et al.
AMINO ACIDS (2012)
Recent Trends and Developments in Infrared Heating in Food Processing
Navin K. Rastogi
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments
Hyun-Jung Chung et al.
JOURNAL OF CEREAL SCIENCE (2012)
Particle size-starch-protein digestibility relationships in cowpea (Vigna unguiculata)
T. Tinus et al.
JOURNAL OF FOOD ENGINEERING (2012)
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
Zhen Ma et al.
FOOD RESEARCH INTERNATIONAL (2011)
Role of Symbiotic Auxotrophy in the Rhizobium-Legume Symbioses
Jurgen Prell et al.
PLOS ONE (2010)
Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean
Chuan-He Tang et al.
FOOD CHEMISTRY (2009)
Infrared heating in food processing: An overview
Kathiravan Krishnamurthy et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Application of Fourier transform infrared spectroscopy to legume seed flour analysis
Marina Carbonaro et al.
FOOD CHEMISTRY (2008)
Improving the levels of essential amino acids and sulfur metabolites in plants
G Galili et al.
BIOLOGICAL CHEMISTRY (2005)
Effect of infrared heating on the properties of legume seeds
O Fasina et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
分享论文
