Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

(2016) Arno G.B. Wouters et al.   FOOD HYDROCOLLOIDS

Effect of hydrolysis time on the physicochemical and functional properties of corn glutelin by Protamex hydrolysis

(2015) Xi-qun Zheng et al.   FOOD CHEMISTRY

Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food

(2015) Arno GB Wouters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Emulsifying and Emulsion-Stabilizing Properties of Gluten Hydrolysates

(2014) Iris J. Joye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

INFLUENCE OF ENZYMATIC HYDROLYSIS ON THE FUNCTIONAL PROPERTIES OF SESAME CAKE PROTEIN

(2013) Elçin Demirhan et al.   CHEMICAL ENGINEERING COMMUNICATIONS

Effects of partial hydrolysis on structure and gelling properties of oat globular proteins

(2013) Talina Vanessa Nieto-Nieto et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgarisL.) protein concentrates and its effects on biological and functional properties

(2013) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates

(2013) Ljiljana Popović et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities

(2013) M.C. García et al.   TALANTA

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

(2013) Srinivasan Damodaran et al.   Annual Review of Food Science and Technology

Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates

(2013) Muhamyankaka Venuste et al.   Food & Function

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL

Functional properties of protein hydrolysates from pea (Pisum sativum,L) seeds

(2012) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

(2012) C.E. Kotlar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Physicochemical and Antioxidant Properties of Peanut Protein Hydrolysate

(2012) Lin Tang et al.   PLoS One

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Livestock and greenhouse gas emissions: The importance of getting the numbers right

(2011) M. Herrero et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Foaming properties of tryptic gliadin hydrolysate peptide fractions

(2011) Bert G. Thewissen et al.   FOOD CHEMISTRY

Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates

(2011) Bert G. Thewissen et al.   FOOD CHEMISTRY

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Food protein functionality: A comprehensive approach

(2011) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Preparation and Characterisation of Protein Hydrolysates from Indian Defatted Rice Bran Meal

(2011) Kakali Bandyopadhyay et al.   Journal of Oleo Science

Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase

(2010) María del Mar Yust et al.   FOOD CHEMISTRY

Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins

(2010) Carlos Bengoechea et al.   FOOD HYDROCOLLOIDS

Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH

(2010) J. Ventureira et al.   FOOD HYDROCOLLOIDS

Bitter peptides and bitter taste receptors

(2009) K. Maehashi et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

(2009) S.N. Jamdar et al.   FOOD CHEMISTRY

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Interfacial and foaming properties of soy protein and their hydrolysates

(2009) Karina D. Martínez et al.   FOOD HYDROCOLLOIDS

Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

(2009) Gema Nieto et al.   MEAT SCIENCE

Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

(2008) Victor Pizones Ruíz-Henestrosa et al.   FOOD HYDROCOLLOIDS

Functional properties of hydrolysates fromPhaseolus lunatusseeds

(2008) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION

(2008) JIN-SHUI WANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes

(2008) María C. Condés et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of particles in stabilising foams and emulsions

(2007) Timothy N. Hunter et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Antioxidant activity and water-holding capacity of canola protein hydrolysates

(2007) Nichole Cumby et al.   FOOD CHEMISTRY

Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

(2007) Shou-Wei Yin et al.   FOOD CHEMISTRY

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

(2007) Kingsley K. Agyare et al.   FOOD HYDROCOLLOIDS

Improvement of canola protein gelation properties through enzymatic modification with transglutaminase

(2007) Alexandra Pinterits et al.   LWT-FOOD SCIENCE AND TECHNOLOGY