Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

This publication has 44 references indexed in Scilit:

• Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
  Food Research International, 2011
• Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)
  Journal of the Science of Food and Agriculture, 2011
• Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
  Food Research International, 2010
• Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk
  Le Lait, 2007
• Some functional properties of lupin proteins modified by lactic fermentation and extrusion
  Food Chemistry, 2006
• Protein secondary structures (α-helix and β-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach
  British Journal of Nutrition, 2005
• Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
  Journal of Food Science, 2004
• Systematic characterization of oil-in-water emulsions for formulation design
  International Journal of Pharmaceutics, 2003
• Emulsifying properties of proteins: evaluation of a turbidimetric technique
  Journal of Agricultural and Food Chemistry, 1978
• Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
  Nature, 1970