Concepedia

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours

Tiantian Lin, Cristina Fernández

LWT · 2020 · 79 citations · 51 references

Concepts

AgricultureFood ScienceFood EngineeringFood RheologyRheologyFood Texture ChemistryHeat Transfer In FoodsThermal ProcessingViscoelastic Properties Of FoodsFlour Quality AssessmentHigh-hydrostatic-pressure ProcessingHigh-pressure Processing Effects On TextureProcessing Effects On RheologyThermal Properties Of FoodsThermal Rheology

References

51

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

Life Sciences, Biochemistry, Protein Biochemistry +7

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 844 citations

Agriculture, Agricultural Biotechnology, Food Science +16