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RJ Fitzgerald et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2006)
Low fat process cheese food containing ultrahigh pressure-treated whey protein
W Lee et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2006)
New insights in biologically active proteins and peptides derived from hen egg
Y Mine et al.
WORLDS POULTRY SCIENCE JOURNAL (2006)
Influence of high hydrostatic pressure on the proteolysis of β-lactoglobulin A by trypsin
R Chicón et al.
JOURNAL OF DAIRY RESEARCH (2006)
Habitual green tea consumption and risk of an aneurysmal rupture subarachnoid hemorrhage: A case-control study in Nagoya, Japan
Kazushi Okamoto
EUROPEAN JOURNAL OF EPIDEMIOLOGY (2006)
Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing
S. Rajan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Functionality of oilseed protein products: A review
Andres Moure et al.
FOOD RESEARCH INTERNATIONAL (2006)
Phospholipid interactions protect the milk allergen α-lactalbumin from proteolysis during in vitro digestion
FJ Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of wheat gluten hydrolysate on the immune system in healthy human subjects
N Horiguchi et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2005)
Biodistribution and catabolism of 18F-labelled isopeptide Nε-(γ-glutamyl)-L-lysine
C Hultsch et al.
AMINO ACIDS (2005)
Advances in the value of eggs and egg components for human health
J Kovacs-Nolan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion
D Tagliazucchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Recent successes of the energy landscape theory of protein folding and function
P. G. Wolynes
QUARTERLY REVIEWS OF BIOPHYSICS (2005)
A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures
S Ngarize et al.
FOOD HYDROCOLLOIDS (2005)
A new frontier in soy bioactive peptides that may prevent age-related chronic diseases
WY Wang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2005)
The effect of thermal processing on the IgE reactivity of the non-specific lipid transfer protein from apple, Mal d 3
AI Sancho et al.
ALLERGY (2005)
Quantitative description of the relation between protein net charge and protein adsorption to air-water interfaces
PA Wierenga et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2005)
Pressure-assisted cold denaturation of hen egg white lysozyme: the influence of co-solvents probed by hydrogen exchange nuclear magnetic resonance
K Vogtt et al.
BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH (2005)
Glucosylation of β-lactoglobulin lowers the heat capacity change of unfolding;: a unique way to affect protein thermodynamics
AMM Van Teeffelen et al.
PROTEIN SCIENCE (2005)
Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment
I Van der Plancken et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effects of heat on meat proteins - Implications on structure and quality of meat products
E Tornberg
MEAT SCIENCE (2005)
High-pressure-induced changes in the rennet coagulation properties of bovine milk
MR Zobrist et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase
GJ McDougall et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate
E Mendis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Interaction of flavonoids with bovine serum albumin: A fluorescence quenching study
A Papadopoulou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The inhibitory effects of berry polyphenols on digestive enzymes
GJ McDougall et al.
BIOFACTORS (2005)
Stability of the major allergen Brazil nut 2S albumin (Ber e 1) to physiologically relevant in vitro gastrointestinal digestion
FJ Moreno et al.
FEBS JOURNAL (2005)
Study of succinylated food proteins by Raman spectroscopy
Y Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Glycoforms of β-lactoglobulin with improved thermostability and preserved structural packing
K Broersen et al.
BIOTECHNOLOGY AND BIOENGINEERING (2004)
Protein-flavour interactions in relation to development of novel protein foods
L Heng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Design of freeze-drying processes for pharmaceuticals: Practical advice
XL Tang et al.
PHARMACEUTICAL RESEARCH (2004)
Sorghum and millets: protein sources for Africa
PS Belton et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
High pressure treatment of bovine milk: effects on casein micelles and whey proteins
T Huppertz et al.
JOURNAL OF DAIRY RESEARCH (2004)
Effects of tea polyphenols on the activities of soybean trypsin inhibitors and trypsin
HH Huang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment
I Van der Plancken et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Heat-induced gelation of pea legumin: Comparison with soybean glycinin
FE O'Kane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk
A Ye et al.
JOURNAL OF DAIRY SCIENCE (2004)
Peptic digestibility of raw and heat-coagulated hen's egg white proteins at acidic pH range
K Yoshino et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Ellipsometry analysis of the in vitro adsorption of tea polyphenols onto salivary pellicles
A Joiner et al.
EUROPEAN JOURNAL OF ORAL SCIENCES (2004)
Use of dairy proteins and microbial transglutaminase to obtain low-salt fish products from filleting waste from silver carp (Hypophthalmichthys molitrix)
RM Uresti et al.
FOOD CHEMISTRY (2004)
Milk powders ageing: Effect on physical and functional properties
MEC Thomas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Structural, biological, and evolutionary relationships of plant food allergens sensitizing via the gastrointestinal tract
ENC Mills et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Proteins and emulsifiers at liquid interfaces
P Wilde et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
What makes a food protein an allergen?
GA Bannon
CURRENT ALLERGY AND ASTHMA REPORTS (2004)
Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
S Ngarize et al.
FOOD HYDROCOLLOIDS (2004)
Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 degrees C or 20 degrees C: effects on casein micelle size distribution
S Regnault et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Transglutaminase as binding agent in fresh restructured beef steak with added walnuts
A Serrano et al.
FOOD CHEMISTRY (2004)
Multifunctional peptides encrypted in milk proteins
H Meisel
BIOFACTORS (2004)
Influence of a sugar moiety (rhamnosylglucoside) at 3-O position on the reactivity of quercetin with whey proteins
HA Rawel et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2003)
Properties and stability of a liquid crystal form of cyclosporine - The first reported naturally occurring peptide that exists as a thermotropic liquid crystal
D Lechuga-Ballesteros et al.
JOURNAL OF PHARMACEUTICAL SCIENCES (2003)
Factors affecting sorghum protein digestibility
KG Duodu et al.
JOURNAL OF CEREAL SCIENCE (2003)
Food effects on the absorption and pharmacokinetics of cocoa flavanols
DD Schramm et al.
LIFE SCIENCES (2003)
Amino acid profiles and protein quality of cooked cassava leaves or 'saka-saka'
DD Ngudi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Functional and bioactive properties of quinoa seed protein hydrolysates
RE Aluko et al.
JOURNAL OF FOOD SCIENCE (2003)
Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment
F Bonomi et al.
JOURNAL OF DAIRY RESEARCH (2003)
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of β-lactoglobulin
K Olsen et al.
FOOD CHEMISTRY (2003)
Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants
JA Gerrard et al.
FOOD CHEMISTRY (2003)
Prevalence of peanut and tree nut allergy in the United States determined by means of a random digit dial telephone survey: A 5-year follow-up study
SH Sicherer et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2003)
Functionality of extrusion - Texturized whey proteins
CI Onwulata et al.
JOURNAL OF DAIRY SCIENCE (2003)
An update on the processing of high-protein rice products
FF Shih
NAHRUNG-FOOD (2003)
Food-derived bioactive peptides - Opportunities for designing future foods
H Korhonen et al.
CURRENT PHARMACEUTICAL DESIGN (2003)
Transglutaminases: Nature's biological glues
M Griffin et al.
BIOCHEMICAL JOURNAL (2002)
Protein-protein crosslinking in food: methods, consequences, applications
JA Gerrard
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)
Gastrointestinal physiology and functions
BO Schneeman
BRITISH JOURNAL OF NUTRITION (2002)
Soy protein pressure-induced gels
E Molina et al.
FOOD HYDROCOLLOIDS (2002)
Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease
JA Gerrard et al.
FOOD CHEMISTRY (2002)
Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes
KA Khatib et al.
JOURNAL OF FOOD SCIENCE (2002)
Development of an in vitro system simulating bucco-gastric digestion to assess the physical and chemical changes of food
C Hoebler et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2002)
Viscous properties of microparticulated dairy proteins and sucrose
CI Onwulata et al.
JOURNAL OF DAIRY SCIENCE (2002)
Inhibitory effects of plant phenols on the activity of selected enzymes
S Rohn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Food physics and oral physiology
PW Lucas et al.
FOOD QUALITY AND PREFERENCE (2002)
Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration
Y Popineau et al.
JOURNAL OF CEREAL SCIENCE (2002)
Advances in modifying and understanding whey protein functionality
EA Foegeding et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)
Interactions between flavonoids and proteins: Effect on the total antioxidant capacity
MJTJ Arts et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Stabilization of oil-in-water emulsions by β-lactoglobulin polyethylene glycol conjugates
JN Losso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Towards a structure-function analysis of bovine lactoferricin and related tryptophan- and arginine-containing peptides
HJ Vogel et al.
BIOCHEMISTRY AND CELL BIOLOGY (2002)
Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
A Badiani et al.
MEAT SCIENCE (2002)
Effect of high hydrostatic pressure on the conformation of beta-lactoglobulin A as assessed by proteolytic peptide profiling
JC Knudsen et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Endothelin-1 synthesis reduced by red wine - Red wines confer extra benefit when it comes to preventing coronary heart disease.
R Corder et al.
NATURE (2001)
Kappacin, a novel antibacterial peptide from bovine milk
M Malkoski et al.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY (2001)
High hydrostatic pressure effects on color and milk-fat globule of ewe's milk
R Gervilla et al.
JOURNAL OF FOOD SCIENCE (2001)
Microstructure design in mixed biopolymer composites
IT Norton et al.
FOOD HYDROCOLLOIDS (2001)
Green tea polyphenols: Novel irreversible inhibitors of dopa decarboxylase
M Bertoldi et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2001)
Amorphous pharmaceutical solids: preparation, characterization and stabilization
L Yu
ADVANCED DRUG DELIVERY REVIEWS (2001)
Isolation and characterization of four bactericidal domains in the bovine β-lactoglobulin
A Pellegrini et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2001)
Zein: the industrial protein from corn
R Shukla et al.
INDUSTRIAL CROPS AND PRODUCTS (2001)
Correlations between saliva protein composition and some T-I parameters of astringency
S Kallithraka et al.
FOOD QUALITY AND PREFERENCE (2001)
In vivo glycosylation suppresses the aggregation of amyloidogenic hen egg white lysozymes expressed in yeast
YT Song et al.
FEBS LETTERS (2001)
Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk
M Buffa et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Effect of succinylation on the physicochemical properties of soy protein hydrolysate
A Achouri et al.
FOOD RESEARCH INTERNATIONAL (2001)
Soy protein hydrolyzate with bound phospholipids reduces serum cholesterol levels in hypercholesterolemic adult male volunteers
G Hori et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)
Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition
SG Rival et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Immunochemical and structural analysis of pepsin-digested egg white ovomucoid
J Kovacs-Nolan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system
C García-Graells et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)
Interactions between methyl ketones and β-lactoglobulin:: Sensory analysis, headspace analysis, and mathematical modeling
I Andriot et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
High pressure unfolding of ovalbumin
D Smith et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)
Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein
EE Babiker
FOOD CHEMISTRY (2000)
Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate
TA El-Adawy
FOOD CHEMISTRY (2000)
Enzymatic protein hydrolysates in human nutrition
A Clemente
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white
MD Fernandez-Diaz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Soy protein isolate and its hydrolysate reduce body fat of dietary obese rats and genetically obese mice (yellow KK)
T Aoyama et al.
NUTRITION (2000)
Sunflower protein hydrolysates for dietary treatment of patients with liver failure
J Bautista et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)
Lipophilization of lysozyme by short and middle chain fatty acids
ST Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Effect of extrusion temperature on the solubility and molecular weight of lentil bean flour proteins containing low cysteine residues
M Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Polyphenols in chocolate: is there a contribution to human health?
J Wollgast et al.
FOOD RESEARCH INTERNATIONAL (2000)
Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration
EP Schokker et al.
INTERNATIONAL DAIRY JOURNAL (2000)
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