Related references
Note: Only part of the references are listed.Effects of pretreatments on physicochemical and structural properties of proteins isolated from canola seeds after oil extraction by supercritical-CO2 process
Xiaoyu Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent
M. Shafiur Rahman et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Recent applications of on-line supercritical fluid extraction coupled to advanced analytical techniques for compounds extraction and identification
Andrea del Pilar Sanchez-Camargo et al.
JOURNAL OF SEPARATION SCIENCE (2019)
Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters
Yinyu Zhao et al.
FOOD HYDROCOLLOIDS (2019)
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy
Christine Bourgeois et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Egg yolk phosphatidylcholine: Extraction, purification and its potential neuroprotective effect on PC12 cells
Jin Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Comparative analysis of nutrient content and energy of eggs from different chicken genotypes
Ginka A. Antova et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates
M. Shafiur Rahman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Characterization of phospholipids extracted from Atlantic salmon by-product using supercritical CO2 with ethanol as co-solvent
Monjurul Haq et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Aspects of solvent polarity and solvent properties in developing efficient systems for processing biomass with ionic liquid mixtures and supercritical CO2
Yuya Hiraga et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities
Na Sun et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS
Abdelmoneim H. Ali et al.
FOOD CHEMISTRY (2017)
Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation
Shujie Wang et al.
JOURNAL OF FOOD ENGINEERING (2017)
Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR
Timo Ulrichs et al.
FOOD CHEMISTRY (2015)
Plant protein-based delivery systems for bioactive ingredients in foods
Zhi-Li Wan et al.
FOOD & FUNCTION (2015)
Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk
Yujie Su et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Influence of Casein-Phospholipid Combinations as Emulsifier on the Physical and Oxidative Stability of Fish Oil-in-Water Emulsions
Pedro J. Garcia-Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Lipid Estimation of Surfactant-Extracted Microalgae Oil Using Nile Red
Melissa Montalbo-Lomboy et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)
Isolation of Pure Phospholipid Fraction from Egg Yolk
Witold Gladkowski et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Characterization of purified phospholipids from krill (Euphausia superba) residues deoiled by supercritical carbon dioxide
Abdelkader Ali-Nehari et al.
KOREAN JOURNAL OF CHEMICAL ENGINEERING (2012)
Alternative Techniques for Defatting Soy: A Practical Review
Ted A. Russin et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
MASS SPECTROMETRIC ANALYSIS OF LONG-CHAIN LIPIDS
Robert C. Murphy et al.
MASS SPECTROMETRY REVIEWS (2011)
Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion
Sang-Ho Lee et al.
FOOD CHEMISTRY (2009)
Raman spectroscopy for monitoring protein structure in muscle food systems
Ana M. Herrero
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization
Sang-Ho Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
High performance liquid chromatography-tandem mass spectrometry of phospholipid molecular species in eggs from hens fed diets enriched in seal blubber oil
D Pacetti et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
Egg-yolk lipid fractionation and lecithin characterization
LE Palacios et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)
Polar attributes of supercritical carbon dioxide
P Raveendran et al.
ACCOUNTS OF CHEMICAL RESEARCH (2005)
Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated ß-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution
S Ngarize et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
E Dickinson
FOOD HYDROCOLLOIDS (2003)
Application of chemical methods to the determination of egg yolk contamination in commercial productions of egg white compared to enzymatic determination
H Nielsen
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)
Share Paper
