Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles

Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

(2020) Anju Boora Khatkar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

(2019) Ting Zheng et al.   FOOD HYDROCOLLOIDS

Effect of premilling treatments on wheat gluten extraction and noodle quality

(2018) Ravinder Kaushik et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology

(2018) Anju Boora Khatkar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

(2018) Ajay Desai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles

(2018) Anju Boora Khatkar et al.   Journal of Food Measurement and Characterization

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

(2017) Karima Laleg et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

(2017) Suphat Phongthai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

(2017) Abdallah Bouasla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological characterization and biscuit making potential of gluten free flours

(2017) Swati Sarabhai et al.   Journal of Food Measurement and Characterization

Soy Protein Isolate Protects Against Ethanol-Mediated Tumor Progression in Diethylnitrosamine-Treated Male Mice

(2016) K. E. Mercer et al.   Cancer Prevention Research

Effects of soy protein containing isoflavones in patients with chronic kidney disease: A systematic review and meta-analysis

(2016) Zhou Jing et al.   CLINICAL NUTRITION

Soy Protein Supplementation Reduces Clinical Indices in Type 2 Diabetes and Metabolic Syndrome

(2016) Xi-Mei Zhang et al.   YONSEI MEDICAL JOURNAL

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

(2016) Zhenya Du et al.   Journal of Chemistry

Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat

(2014) N. S. Ramya et al.   Journal of Aquatic Food Product Technology

Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

(2014) Suresh Bhise et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation

(2014) M. Vijaykrishnaraj et al.   Journal of Food Measurement and Characterization

Effects of chickpea flour on wheat pasting properties and bread making quality

(2012) I. Mohammed et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

(2011) Pablo D. Ribotta et al.   FOOD HYDROCOLLOIDS

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

(2010) Weining Huang et al.   FOOD CHEMISTRY

Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality

(2009) Ruth S. MacDonald et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY