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Cited by 40

Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods

Wang, Shuyang, Miao, Song, Sun, Da-Wen·2024·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2023.104285
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Crossref · 10.1016/j.tifs.2023.104285

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  • Quinoa shows genotype- and process-dependent variation, with reported lysine, leucine and threonine values varying across genotypes and extraction conditions.

    “Quinoa also shows genotypeand process-dependent variation, with reported lysine, leucine and threonine values varying across genotypes and extraction conditions”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Wang et al., 2024

  • Because saponins are amphiphilic glycosides, they may act as surface-active co-components that compete with proteins at air-water or oil-water interfaces, reduce interfacial tension, or alter the composition of mixed interfacial films.

    “Because saponins are amphiphilic glycosides, they may act as surface-active co-components that compete with proteins at air-water or oil-water interfaces, reduce interfacial tension, or alter the composition of mixed interfacial films”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Wang et al., 2024

  • Water-based extraction and mechanically assisted extraction offer a more targeted route for preserving functionality, but they involve trade-offs between extraction yield, protein purity, and retained co-components.

    “Water-based extraction and mechanically assisted extraction offer a more targeted route for preserving functionality, but they involve trade-offs between extraction yield, protein purity, and retained co-components (Wang et al., 2024).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Wang et al., 2024

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Authors
Wang, S., Miao, S., & Sun, D.-W.
ORCID
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2024-01
Volume
143
Pages
104285
ISSN
0924-2244
DOI
10.1016/j.tifs.2023.104285
Cited by
40
References
2
Language
en
Licence

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