The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

(2019) Ewelina Eckert et al.   CEREAL CHEMISTRY

Effects of Enzymatic Hydrolysis of Faba Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions

(2019) Chang Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Limited Hydrolysis of Rice Endosperm Protein for Improved Techno-functional Properties

(2019) Anni Nisov et al.   FOOD CHEMISTRY

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

(2019) Nesli Sozer et al.   Foods

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

(2019) Maud Langton et al.   FOOD HYDROCOLLOIDS

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

Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

(2018) Yan Xu et al.   FOOD RESEARCH INTERNATIONAL

Phytic acid reduction by bioprocessing as tool to improve the in vitro digestibility of faba bean protein

(2018) Natalia Rosa-Sibakov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate

(2018) Chang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuring colloidal oat and faba bean protein particles via enzymatic modification

(2017) Outi Nivala et al.   FOOD CHEMISTRY

Improving Nutritional Quality of Plant Proteins Through Genetic Engineering

(2016) Dung Tien Lea et al.   CURRENT GENOMICS

Adsorption of oat proteins to air–water interface in relation to their colloidal state

(2015) Dilek Ercili-Cura et al.   FOOD HYDROCOLLOIDS

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

(2014) Stuart P. Johnston et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Mutational Breeding and Genetic Engineering in the Development of High Grain Protein Content

(2013) Ida Wenefrida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase

(2012) Dilek Ercili-Cura et al.   FOOD HYDROCOLLOIDS

Nutritional and functional properties of Vicia faba protein isolates and related fractions

(2011) Javier Vioque et al.   FOOD CHEMISTRY

Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints

(2011) Dilek Ercili-Cura et al.   FOOD HYDROCOLLOIDS

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

Effects of glutaminase deamidation on the structure and solubility of rice glutelin

(2011) Yongle Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conservation and divergence on plant seed 11S globulins based on crystal structures

(2010) Mary Rose G. Tandang-Silvas et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates

(2009) Shou-Wei Yin et al.   FOOD RESEARCH INTERNATIONAL

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY