Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

Xiaohong Sun; Ikenna Christian Ohanenye; Tausif Ahmed; Chibuike C. Udenigwe

doi:10.1016/j.foodchem.2020.127196

Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

Xiaohong Sun, Ikenna Christian Ohanenye, Tausif Ahmed, Chibuike C. Udenigwe

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	127196
Journal	Food Chemistry
Volume	329
DOIs	https://doi.org/10.1016/j.foodchem.2020.127196
Publication status	Published - Nov 1 2020
Externally published	Yes

ASJC Scopus Subject Areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2020.127196

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title = "Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms",

author = "Xiaohong Sun and Ohanenye, {Ikenna Christian} and Tausif Ahmed and Udenigwe, {Chibuike C.}",

note = "Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) [reference number RGPIN-2018-06839], and the University Research Chair Program, University of Ottawa, Canada. Funding Information: The authors thank Systems for Research ( SFR ) for use of the Phenom ProX desktop SEM instrument, and Chlo{\"e} van Oostende-Triplet from CBIA core facility of the University of Ottawa for imaging the samples. X. Sun was supported by an NSERC Postdoctoral Fellowship. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

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doi = "10.1016/j.foodchem.2020.127196",

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AU - Ohanenye, Ikenna Christian

AU - Ahmed, Tausif

AU - Udenigwe, Chibuike C.

N1 - Funding Information: This work was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) [reference number RGPIN-2018-06839], and the University Research Chair Program, University of Ottawa, Canada. Funding Information: The authors thank Systems for Research ( SFR ) for use of the Phenom ProX desktop SEM instrument, and Chloë van Oostende-Triplet from CBIA core facility of the University of Ottawa for imaging the samples. X. Sun was supported by an NSERC Postdoctoral Fellowship. Publisher Copyright: © 2020 Elsevier Ltd

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JO - Food Chemistry

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Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms

ASJC Scopus Subject Areas

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