Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein

The cataract-related S39C variant increases γS-crystallin sensitivity to environmental stress by destroying the intermolecular disulfide cross-links

(2020) Xiaoxia Yang et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

(2020) Jiao Ge et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids

(2020) Xin Li et al.   FOOD HYDROCOLLOIDS

Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

(2020) M. Klost et al.   FOOD HYDROCOLLOIDS

Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate

(2020) Hamed Mahdavian Mehr 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

Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

(2020) Xiaohong He et al.   Innovative Food Science & Emerging Technologies

Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates

(2020) Hexiang Xie et al.   FOOD CHEMISTRY

Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates

(2020) Isa Fathollahy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes

(2019) Katharina Schlegel et al.   Food Science & Nutrition

Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran

(2019) Bo Ling et al.   FOOD CHEMISTRY

Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment

(2019) Ye Zou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

(2018) M. Klost et al.   FOOD HYDROCOLLOIDS

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

(2018) Anwar Noman et al.   PROCESS BIOCHEMISTRY

Comparing the binding interaction between β -lactoglobulin and flavonoids with different structure by multi-spectroscopy analysis and molecular docking

(2018) Ti Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

(2018) A. Vera et al.   ULTRASONICS SONOCHEMISTRY

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

(2018) Yang Lan et al.   FOOD CHEMISTRY

Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)

(2018) Di Wu et al.   FOOD HYDROCOLLOIDS

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

(2017) Furong Hou 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

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

(2016) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules

(2016) F. Tamm et al.   FOOD HYDROCOLLOIDS

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties

(2015) Pia Meinlschmidt et al.   Food Science & Nutrition

Effect of limited enzymatic hydrolysis on linoleic acid binding properties of β-lactoglobulin

(2013) Osvaldo E. Sponton et al.   FOOD CHEMISTRY

Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

(2013) Pui Yeu Phoon et al.   FOOD HYDROCOLLOIDS

Protein Sulfhydryl Group Oxidation and Mixed-Disulfide Modifications in Stable and Unstable Human Carotid Plaques

(2013) Antonio Junior Lepedda et al.   Oxidative Medicine and Cellular Longevity

Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

(2012) Yichen Xia et al.   FOOD CHEMISTRY

Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate

(2012) Qiang Zhao et al.   FOOD RESEARCH INTERNATIONAL

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

(2012) Nicole A. Avramenko et al.   FOOD RESEARCH INTERNATIONAL