Composition of legume soaking water and emulsifying properties in gluten-free bread

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

(2016) Maria V. Chandra-Hioe et al.   PLANT FOODS FOR HUMAN NUTRITION

Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques

(2015) Hassan Barakat et al.   FOOD RESEARCH INTERNATIONAL

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

(2013) Yuwei Luo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional properties of whole legume flour

(2013) Shuang-kui Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

(2012) L.S. Sciarini et al.   JOURNAL OF FOOD ENGINEERING

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

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Staling of fresh and frozen gluten-free bread

(2011) Felicidad Ronda et al.   JOURNAL OF CEREAL SCIENCE

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

(2008) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS