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。Functional characterization of plant-based protein to determine its quality for food applications
Manoj Kumar et al.
FOOD HYDROCOLLOIDS (2022)
Food protein aggregation and its application
Zongshuai Zhu et al.
FOOD RESEARCH INTERNATIONAL (2022)
Color and structural modifications of alkaline extracted sunflower protein concentrates and isolates using L-cysteine and glutathione
Akira Kurniawan Ishii et al.
FOOD RESEARCH INTERNATIONAL (2021)
Structural (gross and micro), physical and nutritional properties of Trichilia emetica and Trichilia dregeana seeds
Gugu Felicity Tsomele et al.
CYTA-JOURNAL OF FOOD (2021)
Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins
Azin Sadat et al.
APPLIED SCIENCES-BASEL (2020)
Effect of chickpea and spinach on extrusion behavior of corn grit
Khetan Shevkani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methods
Junjun Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars
Olaposi R. Adeleke et al.
FOOD SCIENCE & NUTRITION (2018)
FTIR analysis of natural and synthetic collagen
Tehseen Riaz et al.
APPLIED SPECTROSCOPY REVIEWS (2018)
Physicochemical and emulsification properties of flaxseed (Linum usitatissimum) albumin and globulin fractions
Ifeanyi D. Nwachukwu et al.
FOOD CHEMISTRY (2018)
How extraction method affects the physicochemical and functional properties of chia proteins
Michele Silveira Coelho et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Branched-chain amino acids differently modulate catabolic and anabolic states in mammals: a pharmacological point of view
Francesco Bifari et al.
BRITISH JOURNAL OF PHARMACOLOGY (2017)
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
Kaiqiang Wang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods
Martin Alain Mune Mune et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Interfacial rheological and wetting properties of deamidated barley proteins
Weina Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
Khetan Shevkani et al.
FOOD HYDROCOLLOIDS (2015)
Conversion of a low protein hemp seed meal into a functional protein concentrate through enzymatic digestion of fibre coupled with membrane ultrafiltration
Sunday A. Malomo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Study of the functional properties of canola protein concentrates and isolates extracted by electro-activated solutions as non-invasive extraction method
Alina Gerzhova et al.
FOOD BIOSCIENCE (2015)
Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat
Ke Li et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates
Xiao-Ying Mao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Protein NMR Structures Refined with Rosetta Have Higher Accuracy Relative to Corresponding X-ray Crystal Structures
Binchen Mao et al.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2014)
Effect of the defatting process, acid and alkali extraction on the physicochemical and functional properties of hemp, flax and canola seed cake protein isolates
Sue-Siang Teh et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2014)
Distinct β-Sheet Structure in Protein Aggregates Determined by ATR-FTIR Spectroscopy
Bhavana Shivu et al.
BIOCHEMISTRY (2013)
Characterizing the Secondary Protein Structure of Black Widow Dragline Silk Using Solid-State NMR and X-ray Diffraction
Janelle E. Jenkins et al.
BIOMACROMOLECULES (2013)
Proteins from land plants - Potential resources for human nutrition and food security
Li Day
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
M. Carbonaro et al.
AMINO ACIDS (2012)
The α-Helix to β-Sheet Transition in Stretched and Compressed Hydrated Fibrin Clots
Rustem I. Litvinov et al.
BIOPHYSICAL JOURNAL (2012)
Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality
Yadahally N. Sreerama et al.
FOOD CHEMISTRY (2012)
Sesame protein isolate: Fractionation, secondary structure and functional properties
Allaoua Achouri et al.
FOOD RESEARCH INTERNATIONAL (2012)
The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures
Jayani Chandrapala et al.
FOOD RESEARCH INTERNATIONAL (2012)
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)
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives
Patricia Barrios-Peralta et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure-function relationship
Chuan-He Tang et al.
FOOD HYDROCOLLOIDS (2011)
Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation
Glenna J. Hughes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity - A practical and critical review
Mohammed Aider et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
J. I. Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Amino acids: metabolism, functions, and nutrition
Guoyao Wu
AMINO ACIDS (2009)
Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins
Xian-Sheng Wang et al.
FOOD CHEMISTRY (2008)
Peanut protein concentrate: Production and functional properties as affected by processing
Jianmei Yu et al.
FOOD CHEMISTRY (2007)
Infrared spectroscopy of proteins
Andreas Barth
BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)
Evaluation of the information content in infrared spectra for protein secondary structure determination
E Goormaghtigh et al.
BIOPHYSICAL JOURNAL (2006)
Conformational study of globulin from common buckwheat (Fagopyrum esculentum Moench) by Fourier transform infrared spectroscopy and differential scanning calorimetry
SM Choi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars
M Kaur et al.
FOOD CHEMISTRY (2005)
Simplified process for the production of sesame protein concentrate.: Differential scanning calorimetry and nutritional, physicochemical and functional properties
EM Escamilla-Silva et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Characterization of soy protein concentrate produced by membrane ultrafiltration
A Rao et al.
JOURNAL OF FOOD SCIENCE (2002)
Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation
BE Chove et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)