Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

Sesame protein isolate: Fractionation, secondary structure and functional properties

(2012) Allaoua Achouri et al.   FOOD RESEARCH INTERNATIONAL

EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA )

(2012) TANAJI KUDRE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Structure characterization of protein fractions from lotus (Nelumbo nucifera) seed

(2011) Hong-Yan Zeng et al.   JOURNAL OF MOLECULAR STRUCTURE

Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

(2010) Dagnith Liz Bejarano-Luján et al.   FOOD HYDROCOLLOIDS

Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

(2009) M. Carbonaro et al.   AMINO ACIDS

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Chickpea protein isolates obtained by wet extraction as emulsifying agents

(2009) Evdoxia M Papalamprou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The cytotoxic effect of Bowman-Birk isoinhibitors, IBB1 and IBBD2, from soybean (Glycine max) on HT29 human colorectal cancer cells is related to their intrinsic ability to inhibit serine proteases

(2009) Alfonso Clemente et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

(2008) Haiwen Wu et al.   FOOD RESEARCH INTERNATIONAL