Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

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Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

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Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours

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Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

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Potential ofAmaranthus cruentusBRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization

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Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

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Gelation properties of salt-extracted pea protein induced by heat treatment

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Effect of alternative processes on the yield and physicochemical characterization of protein concentrates from Amaranthus cruentus

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Influence of Various Nitrogen Applications on Protein and Amino Acid Profiles of Amaranth and Quinoa

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Nutritional Responses of Rats to Diets Based on Chickpea (Cicer arietinum L.) Seed Meal or Its Protein Fractions

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Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes

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