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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 33
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Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium

Tiffany Amata Université de Bourgogne Franche-Comté (UBFC), L’Institut Agro Dijon, UMR PAM A 02.102, Dijon, FranceView further author information
,
Ali Assifaouia Université de Bourgogne Franche-Comté (UBFC), L’Institut Agro Dijon, UMR PAM A 02.102, Dijon, FranceView further author information
,
Christophe Schmittb Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, SwitzerlandView further author information
&
Rémi Saurela Université de Bourgogne Franche-Comté (UBFC), L’Institut Agro Dijon, UMR PAM A 02.102, Dijon, FranceCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5023-7247View further author information
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Pages 12036-12058 | Published online: 19 Jul 2022

Citations (7)

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Dharti K. Patel, Ravi Rawat, Shilpa Sharma, Kruti Shah, Nayan Borsadiya & Gayatri Dave. (2023) Linker-assisted engineering of chimeric xylanase-phytase for improved thermal tolerance of feed enzymes. Journal of Biomolecular Structure and Dynamics 0:0, pages 1-11.
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Articles from other publishers (6)

Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V.C. Silva, Christophe Schmitt & Rémi Saurel. (2024) Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH. Food Hydrocolloids 147, pages 109273.
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Mehrsa Emkani, Sylvie Moundanga, Bonastre Oliete & Rémi Saurel. (2023) Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Frontiers in Nutrition 10.
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Wei Chen & Duoxia Xu. (2023) Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review. Trends in Food Science & Technology 141, pages 104201.
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Ankanksha Kumari & Anupam Roy. (2023) Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Science and Biotechnology 32:9, pages 1235-1256.
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Luca Amagliani, Tessa Marianne van de Langerijt, Carine Morgenegg, Lionel Bovetto & Christophe Schmitt. (2023) Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0. Food Hydrocolloids 137, pages 108392.
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Zahid Manzoor, Maria Batool, Muhammad Fraz Ali, Zeshan Hassan & Umbreen Shahzad. 2023. Legumes Biofortification. Legumes Biofortification 465 479 .

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