Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility

Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure

(2021) Lijia Li et al.   JOURNAL OF MOLECULAR LIQUIDS

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

(2021) Lei Sha et al.   FOOD CHEMISTRY

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems

(2020) Anna-Sophie Stübler et al.   Innovative Food Science & Emerging Technologies

Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics

(2020) Büşra Gültekin Subaşı et al.   Food Bioscience

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk

(2018) Qingling Wang et al.   FOOD RESEARCH INTERNATIONAL

A pH shift approach to the improvement of interfacial properties of plant seed proteins

(2018) Jiang Jiang et al.   Current Opinion in Food Science

Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion

(2018) Xin Wang et al.   FOOD HYDROCOLLOIDS

The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage

(2017) Agnieszka Rękas et al.   FOOD CHEMISTRY

Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates

(2017) Mudasir Ahmad Malik et al.   FOOD HYDROCOLLOIDS

In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils

(2017) Raphaela Araujo Mantovani et al.   FOOD RESEARCH INTERNATIONAL

Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate

(2017) Zahra Ahmadi et al.   Innovative Food Science & Emerging Technologies

Rapeseed napin and cruciferin are readily digested by poultry

(2016) M. M. Kasprzak et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

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

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

(2015) Silvio D. Rodríguez et al.   FOOD HYDROCOLLOIDS

Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes

(2015) Qian Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An integrated method of isolating napin and cruciferin from defatted canola meal

(2015) Ali Akbari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of whey protein–beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion

(2014) Duoxia Xu et al.   FOOD CHEMISTRY

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

(2013) Varvara Mitropoulos et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Structural and biochemical factors affecting the digestion of protein-stabilized emulsions

(2013) Harjinder Singh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

(2013) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Influence of gastric digestive reaction on subsequent in vitro intestinal digestion of sodium caseinate-stabilized emulsions

(2012) Jessie Li et al.   Food & Function

Physicochemical Properties and Adhesion Performance of Canola Protein Modified with Sodium Bisulfite

(2011) Ningbo Li et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Determination of Antioxidant Capacity, Phenolic Acids, and Fatty Acid Composition of Rapeseed Varieties

(2010) Aleksandra Szydłowska-Czerniak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

(2010) Siong H. Tan et al.   JOURNAL OF FOOD SCIENCE

De-oiled rapeseed and a protein isolate: characterization of sinapic acid derivatives by HPLC–DAD and LC–MS

(2009) Usha Thiyam et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant Activities of Rapeseed Protein Hydrolysates

(2009) Mu Pan et al.   Food and Bioprocess Technology

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin

(2008) J. Wu et al.   JOURNAL OF FOOD SCIENCE

Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins

(2007) Diana O. Labuckas et al.   FOOD CHEMISTRY