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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Research Project #443010
Research Project: Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

Location: Food Processing and Sensory Quality Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin Reprint Icon - (Peer Reviewed Journal)
Yazar, G., Kokini, J., Smith, B. 2023. Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin. Food Hydrocolloids. 143 Article 108922. https://doi.org/10.1016/j.foodhyd.2023.108922.

Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method Reprint Icon - (Peer Reviewed Journal)
Sadeghi, R., Colle, M., Smith, B. 2023. Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method. Food Chemistry. 409. Article 135278. https://doi.org/10.1016/j.foodchem.2022.135278.