Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

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Counting the beans: quantifying the adoption of improved mungbean varieties in South Asia and Myanmar

(2019) Pepijn Schreinemachers et al.   Food Security

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

(2019) Dianzhi Hou et al.   Nutrients

Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property

(2019) Rassoul Mozafarpour et al.   FOOD HYDROCOLLOIDS

Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

(2018) Wenjun Ma et al.   MOLECULES

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

(2018) Meng-Ping Wang et al.   FOOD HYDROCOLLOIDS

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

(2017) Kaiqiang Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural Changes in Rice Bran Protein upon Different Extrusion Temperatures: A Raman Spectroscopy Study

(2016) Linyi Zhou et al.   Journal of Chemistry

Purification and biochemical characterization of dipeptidyl peptidase-II (DPP7) homologue from germinated Vigna radiata seeds

(2015) Tejinder Pal Khaket et al.   BIOORGANIC CHEMISTRY

Characterization of Thermal Denaturation Structure and Morphology of Soy Glycinin by FTIR and SEM

(2015) Guohui Long et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

(2015) Lianzhou Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

(2014) M. Nor Afizah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

(2014) Zhongjiang Wang et al.   Journal of Chemistry

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

(2013) Shujing Li et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Microfluidization as a potential technique to modify surface properties of soy protein isolate

(2012) Lan Shen et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Physical properties, molecular structures, and protein quality of texturized whey protein isolate: Effect of extrusion moisture content1

(2011) P.X. Qi et al.   JOURNAL OF DAIRY SCIENCE

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

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

(2009) M. Carbonaro et al.   AMINO ACIDS

Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

(2009) Shannon D. Hood-Niefer et al.   FOOD RESEARCH INTERNATIONAL

System parameters and product properties response of soybean protein extruded at wide moisture range

(2009) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Extrusion Processing and Properties of Protein-Based Thermoplastics

(2009) Casparus J. R. Verbeek et al.   MACROMOLECULAR MATERIALS AND ENGINEERING

New directions towards structure formation and stability of protein-rich foods from globular proteins

(2009) Nanik Purwanti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY