Modification of plant proteins for improved functionality: A review
2021 · Comprehensive Reviews in Food Science and Food Safety · 553 citations
https://doi.org/10.1111/1541-4337.12688
F
Felix Akharume
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Felix Akharume is an academic researcher from University of Kentucky. The author has contributed to research in topics: Proteins in Food Systems & Food composition and properties & Food Drying and Modeling. The author has an h-index of 7, co-authored 17 publications.
ORCID: 0000-0003-3426-2669Papers by this author
worksPhysicochemical and functional properties of proso millet storage protein fractions
2019 · Food Hydrocolloids · 72 citations
https://doi.org/10.1016/j.foodhyd.2019.105497
Effects of High-power Ultrasound on the in vitro digestibility, Physicochemical and Functional Properties of Proso Millet Prolamin and Glutelin Proteins
2022 · Journal of Food Measurement & Characterization · 10 citations
https://doi.org/10.1007/s11694-022-01619-4
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