Related references
Note: Only part of the references are listed.Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
H. T. Kristensen et al.
FOOD HYDROCOLLOIDS (2021)
Epidemiology and Clinical Course of First Wave Coronavirus Disease Cases, Faroe Islands
Marnar F. Kristiansen et al.
EMERGING INFECTIOUS DISEASES (2021)
Composition, physicochemical properties of pea protein and its application in functional foods
Z. X. Lu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells
Niharika Walia et al.
FOOD CHEMISTRY (2020)
Vitamin D microencapsulation and fortification: Trends and technologies
Vaibhav Kumar Maurya et al.
JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY (2020)
Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
M. Villalva et al.
FOOD RESEARCH INTERNATIONAL (2020)
Vitamin D can prevent COVID-19 infection-induced multiple organ damage
Hatice Aygun
NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY (2020)
COVID-19 acute respiratory distress syndrome (ARDS): clinical features and differences from typical pre-COVID-19ARDS
Peter G. Gibson et al.
MEDICAL JOURNAL OF AUSTRALIA (2020)
Protein demand: review of plant and animal proteins used in alternative protein product development and production
B. Pam Ismail et al.
ANIMAL FRONTIERS (2020)
Palliative Care Challenges and Strategies for the Management Amid COVID-19 Pandemic in India: Perspectives of Palliative Care Nurses, Cancer Patients, and Caregivers
Radhika R. Pai et al.
INDIAN JOURNAL OF PALLIATIVE CARE (2020)
Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage
J. M. Carvajal-Pinero et al.
JOURNAL OF POLYMERS AND THE ENVIRONMENT (2019)
Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (Vitamin D3)
Shanshan Jiang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Stabilization of Vitamin D in Pea Protein Isolate Nanoemulsions Increases Its Bioefficacy in Rats
Ali M. Almajwal et al.
NUTRIENTS (2019)
Sensory properties of green table olives prepared by different fermentation processes
Taha Rababah et al.
CYTA-JOURNAL OF FOOD (2019)
Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility
Anna Larissa Schoener et al.
FOOD & FUNCTION (2019)
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
Ting Xiong et al.
FOOD RESEARCH INTERNATIONAL (2018)
Protein content and amino acid composition of commercially available plant-based protein isolates
Stefan H. M. Gorissen et al.
AMINO ACIDS (2018)
Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
Anderson Nogueira Mendes et al.
MATERIA-RIO DE JANEIRO (2018)
Development of pea protein-based bioplastics with antimicrobial properties
Victor Perez-Puyana et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties
M. Felix et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization
Fatemeh Mahmoodani et al.
FOOD CHEMISTRY (2017)
Protein-polyphenol particles for delivering structural and health functionality
E. Allen Foegeding et al.
FOOD HYDROCOLLOIDS (2017)
Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments
Shanshan Jiang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Cysteine, Glutathione, and Thiol Redox Balance in Astrocytes
Gethin J. McBean
ANTIOXIDANTS (2017)
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Jonathan O'Sullivan et al.
FOOD HYDROCOLLOIDS (2016)
Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules
F. Tamm et al.
FOOD HYDROCOLLOIDS (2016)
Effects of heat treatment on the emulsifying properties of pea proteins
Weiwei Peng et al.
FOOD HYDROCOLLOIDS (2016)
Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Ricaurte Leidy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Formulation of saponin stabilized nanoemulsion by ultrasonic method and its role to protect the degradation of quercitin from UV light
Khushwinder Kaur et al.
ULTRASONICS SONOCHEMISTRY (2016)
Colour and carotenoid changes of pasteurised orange juice during storage
Scheling Wibowo et al.
FOOD CHEMISTRY (2015)
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
Hao Hu et al.
FOOD HYDROCOLLOIDS (2015)
Limitations of MTT and CCK-8 assay for evaluation of graphene cytotoxicity
Guozheng Jiao et al.
RSC ADVANCES (2015)
Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals
Yonatan Levinson et al.
FOOD BIOPHYSICS (2014)
Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate
Azam Abbasi et al.
FOOD CHEMISTRY (2014)
Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate
Sun Yanjun et al.
JOURNAL OF FOOD ENGINEERING (2014)
Characterization of pea (Pisum sativum) seed protein fractions
Luis A. Rubio et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Hao Hu et al.
FOOD HYDROCOLLOIDS (2013)
Vitamin D, an Essential Nutrient with Versatile Functions in Nearly all Organs
Elisabeth Stoecklin et al.
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH (2013)
Vitamin D for Health: A Global Perspective
Arash Hossein-nezhad et al.
MAYO CLINIC PROCEEDINGS (2013)
The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate
Yong Zhu et al.
PLOS ONE (2013)
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments
Hao Hu et al.
ULTRASONICS SONOCHEMISTRY (2013)
Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
Muhammad H. Alu'datt et al.
FOOD HYDROCOLLOIDS (2012)
Development of Zein Nanoparticles Coated with Carboxymethyl Chitosn for Encapsulation and Controlled Release of Vitamin D3
Yangchao Luo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparative study of high intensity ultrasound effects on food proteins functionality
C. Arzeni et al.
JOURNAL OF FOOD ENGINEERING (2012)
Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability
Taha M. Rababah et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin
Miroljub Barac et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
Gelation properties of salt-extracted pea protein induced by heat treatment
Xiang Dong Sun et al.
FOOD RESEARCH INTERNATIONAL (2010)
Beta-lactoglobulin-polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages
N. Ron et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals
Francesco Donsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant activity of proteins and peptides
Ryan J. Elias et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Total phenolics, antioxidant activities, and anthocyanins of different grape seed cultivars grown in Jordan
Taha M. Rababah et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2008)
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Anet Rezek Jambrak et al.
JOURNAL OF FOOD ENGINEERING (2008)
Casein micelle as a natural nano-capsular vehicle for nutraceuticals
Efrat Semo et al.
FOOD HYDROCOLLOIDS (2007)
Protein-stabilized emulsions
DJ McClements
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Physicochemical and functional properties of buckwheat protein product
H Tomotake et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)