Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry

(2021) Mohammad Alrosan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

(2021) Mohammad Alrosan et al.   JOURNAL OF FOOD QUALITY

Comparative Assessment of the Acute Effects of Whey, Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation and Appetite in Healthy Males Using a Randomised Study Design

(2021) Helena Tiekou Lorinczova et al.   Nutrients

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

(2020) Emma B.A. Hinderink et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy

(2020) Sulhattin Yasar et al.   MEASUREMENT

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interfacial and Emulsifying Properties of Quinoa Protein Concentrates

(2019) María Luisa López-Castejón et al.   Food Biophysics

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

(2019) Jian He et al.   FOOD HYDROCOLLOIDS

Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure

(2019) Jiabao Zheng et al.   FOOD HYDROCOLLOIDS

Animal Protein Intake Is Associated with General Adiposity in Adolescents: The Teen Food and Development Study

(2019) Gina Segovia-Siapco et al.   Nutrients

Toward water-solvation of rice proteins via backbone hybridization by casein

(2018) Tao Wang et al.   FOOD CHEMISTRY

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

(2018) M. Tomczyńska-Mleko et al.   CZECH JOURNAL OF FOOD SCIENCES

Interactions between whey protein or polymerized whey protein and soybean lecithin in model system

(2018) X.M. Sun et al.   JOURNAL OF DAIRY SCIENCE

Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites

(2018) Ren Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of heat-set gelation capacity of a quinoa protein isolate ( Chenopodium quinoa ) by dynamic oscillatory rheological analysis

(2017) Elaine Kaspchak et al.   FOOD CHEMISTRY

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

(2017) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

Animal Protein and the Risk of Kidney Stones: A Comparative Metabolic Study of Animal Protein Sources

(2014) Chad R. Tracy et al.   JOURNAL OF UROLOGY

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

(2014) M. Jarpa-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pH on the Molecular Binding between β-Lactoglobulin and Bixin

(2013) Yue Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

(2012) Xiaozhou Song et al.   INDUSTRIAL CROPS AND PRODUCTS

Protein and Coronary Heart Disease: The Role of Different Protein Sources

(2011) Peter M. Clifton   Current Atherosclerosis Reports

A Dietary Pattern Including Nopal, Chia Seed, Soy Protein, and Oat Reduces Serum Triglycerides and Glucose Intolerance in Patients with Metabolic Syndrome

(2011) Martha Guevara-Cruz et al.   JOURNAL OF NUTRITION

Longitudinal Association between Animal and Vegetable Protein Intake and Obesity among Men in the United States: The Chicago Western Electric Study

(2011) Deborah Bujnowski et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Revisiting absorbance at 230nm as a protein unfolding probe

(2009) Pei-Fen Liu et al.   ANALYTICAL BIOCHEMISTRY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Influence of B-Ring Hydroxylation on Interactions of Flavonols with Bovine Serum Albumin

(2008) Jianbo Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

(2008) Lilian E. Abugoch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extrinsic Fluorescent Dyes as Tools for Protein Characterization

(2008) Andrea Hawe et al.   PHARMACEUTICAL RESEARCH