Related references
Note: Only part of the references are listed.Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua)
Yifeng Zhang et al.
FOOD CONTROL (2019)
Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein
Shanying Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Quinoa protein: Composition, structure and functional properties
Samira Dakhili et al.
FOOD CHEMISTRY (2019)
The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes
Cyndy A. Lopez-Alarcon et al.
FOOD & FUNCTION (2019)
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective
Frederik Janssen et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking
Yanpeng Zhang et al.
FOOD CHEMISTRY (2017)
Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite
Marta Wesolowska-Trojanowska et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)
M. Eugenia Steffolani et al.
CEREAL CHEMISTRY (2016)
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH
Geraldine Avila Ruiz et al.
FOOD BIOPHYSICS (2016)
Protein content and amino acids profile of pseudocereals
Carla Mota et al.
FOOD CHEMISTRY (2016)
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value
Outi E. Maekinen et al.
FOOD CHEMISTRY (2016)
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
Geraldine Avila Ruiz et al.
FOOD CHEMISTRY (2016)
Effects of heat treatment on the emulsifying properties of pea proteins
Weiwei Peng et al.
FOOD HYDROCOLLOIDS (2016)
Characterization and Analysis of Protein Structures in Oat Bran
Xuelian Jing et al.
JOURNAL OF FOOD SCIENCE (2016)
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
Khetan Shevkani et al.
FOOD HYDROCOLLOIDS (2015)
Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate
Qiu-Ting Zhang et al.
FOOD AND BIOPRODUCTS PROCESSING (2014)
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Lianzhou Jiang et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relationship to Structural Properties
Jin-Mei Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins
Muhammad Gulzar et al.
JOURNAL OF FOOD ENGINEERING (2012)
Mechanism of microwave-accelerated soy protein isolate-saccharide graft reactions
Jun-Jun Guan et al.
FOOD RESEARCH INTERNATIONAL (2011)
Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling
Saima Hafeez Khan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
EFFECT OF MICROWAVE HEATING ON THE VISCOELASTIC PROPERTY AND MICROSTRUCTURE OF SOY PROTEIN ISOLATE GEL
Hsiao-Hui Liu et al.
JOURNAL OF TEXTURE STUDIES (2011)
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
L. Alvarez-Jubete et al.
FOOD CHEMISTRY (2010)
Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
B. L. Olivos-Lugo et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2010)
Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat
L. Alvarez-Jubete et al.
CEREAL CHEMISTRY (2009)
Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate
Maneephan Keerati-u-rai et al.
FOOD HYDROCOLLOIDS (2009)
Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd) protein isolates
Lilian E. Abugoch et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate
OS Lawal et al.
NAHRUNG-FOOD (2004)