相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Improving antioxidant ability of functional emulsifiers by conjugating polyphenols to sodium caseinate
Tian Gong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Functional characterization of commercial plant proteins and their application on stabilization of emulsions
Aurenice Maria Mota da Silva et al.
JOURNAL OF FOOD ENGINEERING (2021)
Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface
Eleni Ntone et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)
Phytochemical Profile and Bioactivity of Industrial Rapeseed Meal Ethanol-Wash Solutes
Radoslav Georgiev et al.
WASTE AND BIOMASS VALORIZATION (2021)
High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization
Erwann Durand et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2021)
Effects of Dietary Rapeseed Meal on Growth Performance, Carcass Traits, Serum Parameters, and Intestinal Development of Geese
Zhenming Fu et al.
ANIMALS (2021)
Rapeseed (Brassica napus): Processing, Utilization, and Genetic Improvement
Nadia Raboanatahiry et al.
AGRONOMY-BASEL (2021)
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins
Karolina Ostbring et al.
FOODS (2021)
Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim et al.
FOODS (2021)
Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates
Anastasia Amaka Nnamezie et al.
FOOD PRODUCTION PROCESSING AND NUTRITION (2021)
Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts
Anwika Utami Putri Djuardi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation
Hristo Kalaydzhiev et al.
FOODS (2020)
Development of a method for determining oil absorption capacity in pulse flours and protein materials
Ning Wang et al.
CEREAL CHEMISTRY (2020)
Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
Jun Sun et al.
FOOD HYDROCOLLOIDS (2020)
Investigation of phenolic profiles and antioxidant activities of some Salvia species commonly grown in Southwest Anatolia using UPLC-ESI-MS/MS
Seyda Kivrak et al.
FOOD SCIENCE AND TECHNOLOGY (2019)
Investigation of phenolic profiles and antioxidant activities of some Salvia species commonly grown in Southwest Anatolia using UPLC-ESI-MS/MS
Seyda Kivrak et al.
FOOD SCIENCE AND TECHNOLOGY (2019)
Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal
Hristo Kalaydzhiev et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2019)
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions
Loc B. Pham et al.
FOOD HYDROCOLLOIDS (2019)
Protein-polyphenol conjugates: Antioxidant property, functionalities and their applications
Tran Hong Quan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract
Karolina Ostbring et al.
FOODS (2019)
Comparative evaluation of analytical methods for determining the antioxidant activities of honey: A review
Mekuanint Lewoyehu et al.
COGENT FOOD & AGRICULTURE (2019)
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment
Mudasir Ahmad Malik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Improvement of antioxidant potential of wheat flours and breads by addition of medicinal plants
Ivan Dimov et al.
UKRAINIAN FOOD JOURNAL (2018)
Comparative biochemical profile of protein-rich products obtained from industrial rapeseed meal
Petya Ivanova et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2017)
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
Maeve Henchion et al.
FOODS (2017)
Study on Antioxidant Activity and Amino Acid Analysis of Rapeseed Protein Hydrolysates
Lifeng Wang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Flavonoids as Potent Scavengers of Hydroxyl Radicals
Jakub Treml et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Improving Nutritional Quality of Plant Proteins Through Genetic Engineering
Dung Tien Le et al.
CURRENT GENOMICS (2016)
Canola/rapeseed protein-functionality and nutrition
Janitha P. D. Wanasundara et al.
OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2016)
Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK
Peter Scarborough et al.
CLIMATIC CHANGE (2014)
Physicochemical and Functional Properties of Rapeseed Protein Isolate: Influence of Antinutrient Removal with Acidified Organic Solvents from Rapeseed Meal
Manashi Das Purkayastha et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Global diets link environmental sustainability and human health
David Tilman et al.
NATURE (2014)
Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production
M. van der Spiegel et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions
Rong He et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)
Xiaoying Mao et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Angiotensin I-converting enzyme inhibitory and antioxidant properties of rapeseed hydrolysates
Sari Makinen et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Comparative Analysis of the Antioxidant Activity of Cassia fistula Extracts
Md. Irshad et al.
INTERNATIONAL JOURNAL OF MEDICINAL CHEMISTRY (2012)
Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source
Janitha P. D. Wanasundara
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Antioxidant Activities of Rapeseed Protein Hydrolysates
Mu Pan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Extraction and characterization of protein fractions from Australian canola meals
Siong H. Tan et al.
FOOD RESEARCH INTERNATIONAL (2011)
Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties
Siong H. Tan et al.
JOURNAL OF FOOD SCIENCE (2011)
Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut
Semiu Olalekan Ogunwolu et al.
FOOD CHEMISTRY (2009)
Influence of extraction techniques and solvents on the antioxidant capacity of plant material
P. Kerchev et al.
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2008)
Chemical composition, functional properties, and bioactivities of rapeseed protein isolates
Yumiko Yoshie-Stark et al.
FOOD CHEMISTRY (2008)
Late dormant rapeseed oil treatment against black cherry aphid and cherry fruit moth in sweet cherries
G. Jaastad
JOURNAL OF APPLIED ENTOMOLOGY (2007)
Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates
Y Yoshie-Stark et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Composition and functional properties of Lupinus campestris protein isolates
SL Rodríguez-Ambriz et al.
PLANT FOODS FOR HUMAN NUTRITION (2005)
Brassica carinata protein isolates:: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis
J Pedroche et al.
FOOD CHEMISTRY (2004)
Protein-stabilized emulsions
DJ McClements
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Effects of extraction solvent on wheat bran antioxidant activity estimation
KQ Zhou et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Interactions between flavonoids and proteins: Effect on the total antioxidant capacity
MJTJ Arts et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)