Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate

Effect of covalent modification by (−)-epigallocatechin-3-gallate on physicochemical and functional properties of whey protein isolate

(2016) Zhenbao Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L.

(2015) Lina Yu 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

Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

(2015) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed

(2014) K. Suresh Kumar et al.   FOOD CHEMISTRY

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

(2013) Mostafa Ali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical properties of a composite film containing sunflower seed meal protein and its application in packaging smoked duck meat

(2013) Nak-Bum Song et al.   JOURNAL OF FOOD ENGINEERING

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

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

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Sunflower Protein Concentrates and Isolates Prepared from Oil Cakes Have High Water Solubility and Antioxidant Capacity

(2010) Pablo R. Salgado et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds

(2009) Tanong Aewsiri et al.   FOOD CHEMISTRY

Thermal decomposition kinetics of natural fibers: Activation energy with dynamic thermogravimetric analysis

(2007) Fei Yao et al.   POLYMER DEGRADATION AND STABILITY