Modification of plant proteins for improved functionality: A review
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Modification of plant proteins for improved functionality: A review
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 1, Pages 198-224
Publisher
Wiley
Online
2021-01-04
DOI
10.1111/1541-4337.12688
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties
- (2020) Leontina Lipan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
- (2020) Cynthia El Youssef et al. Foods
- Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters
- (2020) Simona Grasso et al. Foods
- Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions
- (2020) Jovana Glusac et al. FOOD CHEMISTRY
- Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems
- (2019) Arno GB Wouters et al. Current Opinion in Food Science
- Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1
- (2019) Harshitha Venkataratnam et al. Innovative Food Science & Emerging Technologies
- Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein
- (2019) Ewelina Eckert et al. CEREAL CHEMISTRY
- Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
- (2019) Sasimaporn Samard et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
- (2019) Fengchao Zha et al. FOOD CHEMISTRY
- The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
- (2019) Fengchao Zha et al. FOOD HYDROCOLLOIDS
- Comparative study on the Maillard reaction of chitosan oligosaccharide and glucose with soybean protein isolate
- (2019) Zhen-Zhen Xu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates
- (2019) Xin Pan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Functional properties and structural characteristics of phosphorylated pea protein isolate
- (2019) Yanhong Liu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake
- (2019) Nirali N. Shah et al. JOURNAL OF FOOD ENGINEERING
- High pressure structuring of pea protein concentrates
- (2019) Shaun Y. J. Sim et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Fermentation of plant-based milk alternatives for improved flavour and nutritional value
- (2019) Muzi Tangyu et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate
- (2019) Zhenying Hu et al. FOOD HYDROCOLLOIDS
- Physicochemical and Functional Properties of Proso Millet Storage Protein Fractions
- (2019) Felix Akharume et al. FOOD HYDROCOLLOIDS
- Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
- (2019) Floor K.G. Schreuders et al. JOURNAL OF FOOD ENGINEERING
- Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation
- (2019) Qinhui Xing et al. Innovative Food Science & Emerging Technologies
- Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
- (2019) Micaela Galante et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in conformation and quality of vegetable protein during texturization process by extrusion
- (2018) Jinchuang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure
- (2018) Zhong-Kai Zhao et al. Food and Bioprocess Technology
- Enzymatic hydrolysis of flaxseed ( Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products
- (2018) Chao-Kun Wei et al. FOOD CHEMISTRY
- Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications
- (2018) Aidee Sánchez-Reséndiz et al. FOOD CHEMISTRY
- Nanoparticles prepared by proso millet protein as novel curcumin delivery system
- (2018) Lei Wang et al. FOOD CHEMISTRY
- Barley protein concentrates: Extraction, structural and functional properties
- (2018) Marika Houde et al. FOOD CHEMISTRY
- Effects of succinylation on the structure and thermal aggregation of soy protein isolate
- (2018) Yangling Wan et al. FOOD CHEMISTRY
- Structure and functional characteristics of rapeseed protein isolate-dextran conjugates
- (2018) Wenjuan Qu et al. FOOD HYDROCOLLOIDS
- Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review
- (2018) Hafiz Rizwan Sharif et al. FOOD HYDROCOLLOIDS
- Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking
- (2018) Lin Chen et al. FOOD HYDROCOLLOIDS
- Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment
- (2018) Attaf Djoullah et al. FOOD HYDROCOLLOIDS
- Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
- (2018) Jovana Glusac et al. FOOD HYDROCOLLOIDS
- Effects of sonication on the physicochemical and functional properties of walnut protein isolate
- (2018) Zhenbao Zhu et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical and functional properties of high pressure-treated isolated pea protein
- (2018) Dongfang Chao et al. Innovative Food Science & Emerging Technologies
- Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
- (2018) Jasim Ahmed et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of ultrasound treatments on functional properties and structure of millet protein concentrate
- (2018) Bahman Nazari et al. ULTRASONICS SONOCHEMISTRY
- High intensity ultrasound treatment of faba bean ( Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes
- (2018) Alejandro Martínez-Velasco et al. ULTRASONICS SONOCHEMISTRY
- Glycemic response and health—a systematic review and meta-analysis: relations between dietary glycemic properties and health outcomes
- (2018) Geoffrey Livesey et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
- (2018) M. Hrčková et al. CZECH JOURNAL OF FOOD SCIENCES
- Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
- (2018) Danai Charoensuk et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept
- (2018) Arno G.B. Wouters et al. JOURNAL OF FOOD SCIENCE
- Adequacy of Plant-Based Proteins in Chronic Kidney Disease
- (2018) Shivam Joshi et al. JOURNAL OF RENAL NUTRITION
- Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
- (2018) Ahmed Taha et al. ULTRASONICS SONOCHEMISTRY
- A systematic evaluation of various methods for quantifying food protein hydrolysate peptides
- (2018) Ifeanyi D. Nwachukwu et al. FOOD CHEMISTRY
- Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum ) seeds
- (2018) Jingwang Chen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Statistical optimization of enzymatic hydrolysis of rice bran protein concentrate for enhanced hydrolysate production by papain
- (2018) Tajendra Pal Singh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication
- (2018) Chaoting Wen et al. ULTRASONICS SONOCHEMISTRY
- Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film
- (2018) Zelong Liu et al. INDUSTRIAL CROPS AND PRODUCTS
- Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein
- (2017) Hui Ji et al. Food and Bioprocess Technology
- Characterization of physicochemical and structural properties of atmospheric cold plasma (ACP) modified zein
- (2017) Shuang Dong et al. FOOD AND BIOPRODUCTS PROCESSING
- Structuring colloidal oat and faba bean protein particles via enzymatic modification
- (2017) Outi Nivala et al. FOOD CHEMISTRY
- Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation
- (2017) Kai-Qiang Wang et al. FOOD CHEMISTRY
- Applications of ultrasound for the functional modification of proteins and nanoemulsion formation: A review
- (2017) Jonathan J. O’Sullivan et al. FOOD HYDROCOLLOIDS
- Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
- (2017) Cansu Ekin Gumus et al. FOOD RESEARCH INTERNATIONAL
- Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation
- (2017) Sareh Boostani et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
- (2017) Svenja M. Beck et al. JOURNAL OF FOOD ENGINEERING
- Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
- (2017) Valerie L. Pietsch et al. JOURNAL OF FOOD ENGINEERING
- Pulses: an overview
- (2017) Narpinder Singh JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
- (2017) Marcio Schmiele et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality
- (2017) Ce Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf
- (2017) Tasnim Farzana et al. Food Science & Nutrition
- Kinetic evaluation of the inhibition of protein glycation during heating
- (2016) H. Gül Akıllıoğlu et al. FOOD CHEMISTRY
- The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
- (2016) Jonathan O'Sullivan et al. FOOD HYDROCOLLOIDS
- Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
- (2016) Sandra Bučko et al. FOOD HYDROCOLLOIDS
- Effects of heat treatment on the emulsifying properties of pea proteins
- (2016) Weiwei Peng et al. FOOD HYDROCOLLOIDS
- Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior
- (2016) Jie Xiao et al. FOOD HYDROCOLLOIDS
- Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review
- (2016) Joël Zink et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties
- (2016) Suphat Phongthai et al. JOURNAL OF CEREAL SCIENCE
- On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
- (2016) Georgios A. Krintiras et al. JOURNAL OF FOOD ENGINEERING
- Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate
- (2016) Manashi Das Purkayastha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Plant-based milk alternatives an emerging segment of functional beverages: a review
- (2016) Swati Sethi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of freeze-milling on the physicochemical properties of rice protein isolates
- (2016) Tao Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients
- (2016) Maria V. Chandra-Hioe et al. PLANT FOODS FOR HUMAN NUTRITION
- Effects of high-energy ultrasound on the functional properties of proteins
- (2016) O.A. Higuera-Barraza et al. ULTRASONICS SONOCHEMISTRY
- Effect of radio frequency heating on nutritional quality and protein solubility of corn
- (2016) Amro B. Hassan et al. Food Science & Nutrition
- Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread
- (2016) Maryam Taghdir et al. Food Science & Nutrition
- Effects of a Dual-Frequency Frequency-Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein
- (2015) Xiaofeng Ren et al. CEREAL CHEMISTRY
- Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
- (2015) C. B. J. Villarino et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
- (2015) Yakoub Ladjal-Ettoumi et al. Food Biophysics
- Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review
- (2015) Ana Luisa Camolezi Gaspar et al. FOOD CHEMISTRY
- Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
- (2015) Abir Mokni Ghribi et al. FOOD CHEMISTRY
- Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin
- (2015) Sivan Isaschar-Ovdat et al. FOOD HYDROCOLLOIDS
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu et al. FOOD HYDROCOLLOIDS
- Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation
- (2015) Jean-Luc Mession et al. FOOD HYDROCOLLOIDS
- Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study
- (2015) Thao T.P. Nguyen et al. FOOD RESEARCH INTERNATIONAL
- Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein
- (2015) Nasir Mehmood Khan et al. HIGH PRESSURE RESEARCH
- Determination of molecular driving forces involved in heat-induced corn germ proteins gelation
- (2015) Xiang Dong Sun et al. JOURNAL OF CEREAL SCIENCE
- Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’
- (2015) Sara Bußler et al. JOURNAL OF FOOD ENGINEERING
- Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
- (2015) Abir Mokni Ghribi et al. JOURNAL OF FOOD ENGINEERING
- Food Protein Functionality-A New Model
- (2015) E. Allen Foegeding JOURNAL OF FOOD SCIENCE
- Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE
- (2015) Nasrollah Ahmadifard et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour
- (2015) Yu Xiao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of reactive species on the modification of biomolecules generated from the soft plasma
- (2015) Pankaj Attri et al. Scientific Reports
- Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal
- (2015) Issoufou Amadou et al. Emirates Journal of Food and Agriculture
- Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
- (2014) Fabíola Cristina de Oliveira et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition
- (2014) Dongxiao Sun-Waterhouse et al. Food and Bioprocess Technology
- Effects of ultrasound on the structure and physical properties of black bean protein isolates
- (2014) Lianzhou Jiang et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level
- (2014) Zhumei Cui et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical and functional properties of yeast fermented brown rice flour
- (2014) Muna Ilowefah et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate
- (2013) Rong He et al. Food and Bioprocess Technology
- Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten
- (2013) Chaoying Qiu et al. FOOD CHEMISTRY
- Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
- (2013) Yun Shao et al. FOOD HYDROCOLLOIDS
- Effect of heat treatment on wheat dough rheology and wheat protein solubility
- (2013) Julia Mann et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- The Rationale for Consuming Protein Blends in Sports Nutrition
- (2013) Gregory L. Paul JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides
- (2012) Yue Li et al. FOOD HYDROCOLLOIDS
- The influence of non-enzymatic glycosylation on physicochemical and biological properties of pea globulin 7S
- (2012) K. Bielikowicz et al. FOOD RESEARCH INTERNATIONAL
- Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system
- (2012) Xi Zhang et al. FOOD RESEARCH INTERNATIONAL
- Protein-based nanocarriers as promising drug and gene delivery systems
- (2012) Ahmed O. Elzoghby et al. JOURNAL OF CONTROLLED RELEASE
- Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)
- (2011) Sabrina Schindler et al. FOOD CHEMISTRY
- Effects of deamidation on aggregation and emulsifying properties of barley glutelin
- (2011) J. Zhao et al. FOOD CHEMISTRY
- Food protein functionality: A comprehensive approach
- (2011) E. Allen Foegeding et al. FOOD HYDROCOLLOIDS
- The Effect of Ultrasound on the Functional Properties of Wheat Gluten
- (2011) Haihua Zhang et al. MOLECULES
- Glutamine Deamidation: Differentiation of Glutamic Acid and γ-Glutamic Acid in Peptides by Electron Capture Dissociation
- (2010) Xiaojuan Li et al. ANALYTICAL CHEMISTRY
- Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase
- (2010) María del Mar Yust et al. FOOD CHEMISTRY
- Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
- (2010) Xiang Dong Sun et al. FOOD CHEMISTRY
- Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking
- (2010) Xiang Dong Sun et al. FOOD HYDROCOLLOIDS
- Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
- (2010) Zhen Ma et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal
- (2010) I. Flores et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Effects of Deamidation on Structure and Functional Properties of Barley Hordein
- (2010) Jing Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Recent advances in phosphorylation of food proteins: A review
- (2010) Can-Peng Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
- (2010) Feng Liang Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Crosslinking Food Proteins for Improved Functionality
- (2010) Johanna Buchert et al. Annual Review of Food Science and Technology
- Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity
- (2009) Anna Nowak-Wegrzyn et al. Current Opinion in Allergy and Clinical Immunology
- Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate
- (2009) Maneephan Keerati-u-rai et al. FOOD HYDROCOLLOIDS
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed
- (2009) Joyce Boye et al. FOOD RESEARCH INTERNATIONAL
- Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates
- (2009) Tabita Kamara Mohamed et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten
- (2009) Lan Liao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Recent advances in solid-state fermentation
- (2008) Reeta Rani Singhania et al. BIOCHEMICAL ENGINEERING JOURNAL
- Functional and Edible Uses of Soy Protein Products
- (2008) Preeti Singh et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Proteins and satiety: implications for weight management
- (2008) Stijn Soenen et al. CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE
- Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
- (2008) Lydia J. Campbell et al. FOOD HYDROCOLLOIDS
- Characterization and Crystallography of Recombinant 7S Globulins of Adzuki Bean and Structure−Function Relationships with 7S Globulins of Various Crops
- (2008) Takako Fukuda et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods
- (2008) M. Katayama et al. JOURNAL OF FOOD SCIENCE
- Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products
- (2007) E.M. Bainy et al. CARBOHYDRATE POLYMERS
- Chemical composition, functional properties, and bioactivities of rapeseed protein isolates
- (2007) Yumiko Yoshie-Stark et al. FOOD CHEMISTRY
- Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates
- (2007) Xian-Sheng Wang et al. FOOD HYDROCOLLOIDS
- Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
- (2007) Anet Režek Jambrak et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search