Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

(2021) Liwei Yu et al.   CARBOHYDRATE POLYMERS

Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates

(2020) Huan Wang et al.   Journal of Chemistry

Functional and physicochemical properties of flours and starches from different tuber crops

(2020) Honglu Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate

(2020) Peiyi Shen et al.   FOOD HYDROCOLLOIDS

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

(2020) Verónica García Arteaga et al.   Innovative Food Science & Emerging Technologies

Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes

(2020) Honglu Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Adjustment of the structural and functional properties of okara protein by acid precipitation

(2020) Yongjian Cai et al.   Food Bioscience

Drying methods affect physicochemical and functional properties of quinoa protein isolate

(2020) Yanting Shen et al.   FOOD CHEMISTRY

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

(2020) Jianxiong Yue et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of Chinese quince seed protein isolate

(2019) Yejun Deng et al.   FOOD CHEMISTRY

Physicochemical and functional properties of proteins extracted from three microalgal species

(2019) Yixuan Chen et al.   FOOD HYDROCOLLOIDS

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

The modification of ovalbumin surface properties treated by pulsed electric field combined with divalent metal ions

(2019) Jia Zhang et al.   FOOD CHEMISTRY

Characterisation, physicochemical and functional properties of protein isolates from Amygdalus pedunculata Pall seeds

(2019) Cong Li et al.   FOOD CHEMISTRY

Physicochemical and Functional Properties of Proso Millet Storage Protein Fractions

(2019) Felix Akharume et al.   FOOD HYDROCOLLOIDS

Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet ( Panicum miliaceum L.)

(2018) Qinghua Yang et al.   FOOD CHEMISTRY

Physicochemical and emulsification properties of flaxseed ( Linum usitatissimum ) albumin and globulin fractions

(2018) Ifeanyi D. Nwachukwu et al.   FOOD CHEMISTRY

Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

(2018) Yang Lan et al.   FOOD HYDROCOLLOIDS

Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties

(2018) Débora N. López et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Food and nutrition security and sustainability transitions in food systems

(2018) Hamid El Bilali et al.   Food and Energy Security

Effects of nitrogen level on structure and physicochemical properties of rice starch

(2017) Dawei Zhu et al.   FOOD HYDROCOLLOIDS

A comparison of chemical, structural and functional properties of fenugreek ( Trigonella foenum graecum ) protein isolates produced using different defatting solvents

(2017) Samira Feyzi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Response surface methodology for investigating structure-function relationship of grain legume proteins

(2017) Martin Alain Mune Mune et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)

(2016) M. Eugenia Steffolani et al.   CEREAL CHEMISTRY

The effect of deamidation on the structural, functional, and rheological properties of glutelin prepared from Akebia trifoliata var. australis seed

(2015) Li Lei et al.   FOOD CHEMISTRY

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations

(2014) Xiaoying Mao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein

(2012) Qiang Zhao et al.   Food and Bioprocess Technology

Physicochemical and functional properties of the protein isolate and major fractions prepared from Akebia trifoliata var. australis seed

(2012) Yanxue Du et al.   FOOD CHEMISTRY

Effects of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella)

(2012) Tanaji Kudre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of high intensity ultrasound effects on food proteins functionality

(2011) C. Arzeni et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

(2011) Thushan S Withana-Gamage et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Chemical compositions, functional properties, and microstructure of defatted macadamia flours

(2008) Siwaporn Jitngarmkusol et al.   FOOD CHEMISTRY