Cowpea protein concentrate: A detailed analysis of composition, structure, and technological properties
- 5 May 2025
- journal article
- Published by Elsevier in Food Research International
- Vol. 213, 116581
Abstract
No abstract availableKeywords
Funding Information
- Coordination of Higher Education Personnel Improvement
- National Council for Scientific and Technological Development
- State of São Paulo Research Foundation (2020/05254-4)
- State of São Paulo Research Foundation (2021/08321-7)
This publication has 85 references indexed in Scilit:
- Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite filmsJournal of Applied Polymer Science, 2021
- Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible FilmsFood Biophysics, 2021
- Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based filmsJournal of Applied Polymer Science, 2019
- On the thermal behavior of protein isolated from different legumes investigated by DSC and TGAJournal of the Science of Food and Agriculture, 2018
- Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic PressureFood Biophysics, 2017
- Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIRJournal of the Science of Food and Agriculture, 2012
- Quantifying Western blots: Pitfalls of densitometryElectrophoresis, 2009
- Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared regionAmino Acids, 2009
- Structure of Phaseolin at 2·2 Å ResolutionJournal of Molecular Biology, 1994
- Functional properties of soy proteinsJournal of the American Oil Chemists' Society, 1979