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。Physicochemical and functional properties of red lentil protein isolates from three origins at different pH
Hui Wen Lee et al.
FOOD CHEMISTRY (2021)
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
Gipsy Tabilo-Munizaga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
Loreto Alonso-Miravalles et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Viscosity of Semidilute and Concentrated Nonentangled Flexible Polyelectrolytes in Salt-Free Solution
Carlos G. Lopez et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2019)
Seed Protein of Lentils: Current Status, Progress, and Food Applications
Hamid Khazaei et al.
FOODS (2019)
Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly
Adeline Boire et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Advances in Understanding Stimulus Responsive Phase Behavior of Intrinsically Disordered Protein Polymers
Kiersten M. Ruff et al.
JOURNAL OF MOLECULAR BIOLOGY (2018)
Chemical composition of leguminous seeds: part I-content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity
Eugeniusz R. Grela et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Interactions in protein mixtures. Part I: Second virial coefficients from osmometry
Carsten Ersch et al.
FOOD HYDROCOLLOIDS (2016)
Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer
M. Jarpa-Parra et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2015)
Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
C. Chang et al.
FOOD RESEARCH INTERNATIONAL (2015)
Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality
M. Jarpa-Parra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)
Chockry Barbana et al.
FOOD & FUNCTION (2013)
Interfacial and emulsifying properties of lentil protein isolate
M. Joshi et al.
FOOD CHEMISTRY (2012)
Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition
Chockry Barbana et al.
FOOD CHEMISTRY (2011)
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Asli Can Karaca et al.
FOOD RESEARCH INTERNATIONAL (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)
Direct measurement of protein osmotic second virial cross coefficients by cross-interaction chromatography
PM Tessier et al.
PROTEIN SCIENCE (2004)
Interest of the normalized second virial coefficient and interaction potentials for crystallizing large macromolecules
F Bonneté et al.
ACTA CRYSTALLOGRAPHICA SECTION D-STRUCTURAL BIOLOGY (2002)
Functional properties of native and succinylated lentil (Lens culinaris) globulins
PS Bora
FOOD CHEMISTRY (2002)