Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods.
作者信息
Sharif Hafiz Rizwan, Sharif Mian Kamran, Raza Husnain
机构信息
Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan.
出版信息
Front Nutr. 2024 Jan 30;11:1361730. doi: 10.3389/fnut.2024.1361730. eCollection 2024.
Abstract
摘要
相似文献
1
Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods.社论：挖掘天然和改性豆类蛋白在功能性食品开发中的潜力。
Front Nutr. 2024 Jan 30;11:1361730. doi: 10.3389/fnut.2024.1361730. eCollection 2024.
2
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.豆类副产品作为食品应用的成分：制备、营养、生物活性和技术功能特性。
Compr Rev Food Sci Food Saf. 2023 May;22(3):1953-1985. doi: 10.1111/1541-4337.13137. Epub 2023 Mar 29.
3
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein.豆类蛋白的提取、功能特性、与多酚相互作用及其应用的研究进展
J Agric Food Chem. 2022 Feb 2;70(4):992-1002. doi: 10.1021/acs.jafc.1c07576. Epub 2022 Jan 23.
4
Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications.豆类蛋白/多糖类食品水凝胶：制备方法、改善策略及应用。
Int J Biol Macromol. 2023 Jul 15;243:125217. doi: 10.1016/j.ijbiomac.2023.125217. Epub 2023 Jun 5.
5
Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains.谷物和豆类来源的生物活性肽的生产、促进健康的特性和特性描述。
Biofactors. 2022 Sep;48(5):972-992. doi: 10.1002/biof.1889. Epub 2022 Sep 26.
6
Optimization of the nutrient content and protein quality of cereal-legume blends for use as complementary foods in Ghana.优化谷物 - 豆类混合食品的营养成分和蛋白质质量，以用作加纳的补充食品。
Food Nutr Bull. 2014 Sep;35(3):372-81. doi: 10.1177/156482651403500309.
7
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.意大利豆类：酸面团发酵对月见草素样多肽的影响。
Microb Cell Fact. 2015 Oct 22;14:168. doi: 10.1186/s12934-015-0358-6.
8
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products.挤压作为一种工具，可增强谷物和豆类副产物的营养和生物活性潜力。
Food Res Int. 2023 Jul;169:112889. doi: 10.1016/j.foodres.2023.112889. Epub 2023 Apr 27.
9
A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes.关于豆类淀粉-脂质复合物的结构、消化率和物理化学性质的综述。
Food Chem. 2021 Jul 1;349:129165. doi: 10.1016/j.foodchem.2021.129165. Epub 2021 Jan 26.
10
Association between legume consumption and the intake of other foods and nutrients in the Finnish adult population.芬兰成年人中豆类消费与其他食物和营养素摄入的关系。
Br J Nutr. 2023 Oct 28;130(8):1458-1468. doi: 10.1017/S0007114523000478. Epub 2023 Feb 20.
引用本文的文献
1
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate -chitosan: Preparation, characterization and stability.超声辅助磷酸化哈密瓜籽分离蛋白-壳聚糖稳定的Pickering乳液：制备、表征及稳定性
Ultrason Sonochem. 2025 Mar;114:107246. doi: 10.1016/j.ultsonch.2025.107246. Epub 2025 Jan 28.
Zotero 插件