Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
February 13, 2024Food HydrocolloidsOpen Access

Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates

View Full Paper
Ask AI
Bookmark
Share

Authors

PRPattarasuda RawiwanUniversity of AucklandSQSiew Young QuekUniversity of Auckland

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Rawiwan et al. (2024) studied this question.

synapsesocial.com/papers/68e7941db6db643587705a5ahttps://doi.org/10.1016/j.foodhyd.2024.109887
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Applications of Insect‐Derived Protein Ingredients in Food and Feed Industry2018 · 71 citations
  2. 2Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger2019 · 52 citations
  3. 3Functional properties of edible protein concentrates from alfalfa1982 · 61 citations