Intervention of microwave irradiation on structure and quality characteristics of quinoa protein aggregates

Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds

(2021) Anqi Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

(2021) Qian Wang et al.   FOOD CHEMISTRY

Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)

(2021) Xidong Jiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

(2020) Sumeng Wei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Gel Properties of Soy Protein Isolate Modified by Lipoxygenase-Catalyzed Linoleic Acid Oxidation and Their Influence on Pepsin Diffusion and In Vitro Gastric Digestion

(2020) Jie Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

(2020) Ángela García Solaesa et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

(2020) Sai Kranthi Vanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle

(2020) Hongxin Zhang et al.   ULTRASONICS SONOCHEMISTRY

Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white

(2020) Ine Rombouts et al.   Innovative Food Science & Emerging Technologies

Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds

(2019) Zhong Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)

(2019) Aybuke Ceyhun Sezgin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate

(2019) Yazhen Zhang et al.   CZECH JOURNAL OF FOOD SCIENCES

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

(2019) Chao Wu et al.   FOOD HYDROCOLLOIDS

Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates

(2019) Ting Li et al.   FOOD HYDROCOLLOIDS

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

(2019) Jehannara Calle et al.   FOOD HYDROCOLLOIDS

Innovative approaches towards improved gluten-free bread properties

(2019) Denisse Bender et al.   JOURNAL OF CEREAL SCIENCE

Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels

(2019) Micaela Galante et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of microwave-vacuum pre-treatment with different power levels on the structural and emulsifying properties of lotus seed protein isolates

(2019) Yimei Zheng et al.   FOOD CHEMISTRY

Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder

(2019) Xin Wang et al.   FOOD HYDROCOLLOIDS

Intervention of transglutaminase in surimi gel under microwave irradiation

(2018) Hongwei Cao et al.   FOOD CHEMISTRY

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

(2018) Zhenbao Zhu et al.   FOOD RESEARCH INTERNATIONAL

A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan

(2018) Natalia Montellano Duran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

(2018) Khan Nadiya Jan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) A. Vera et al.   ULTRASONICS SONOCHEMISTRY

Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

(2018) Meng-Ping Wang et al.   FOOD HYDROCOLLOIDS

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

(2018) Eliana Pereira et al.   FOOD CHEMISTRY

Microwave heating processing as alternative of pretreatment in second-generation biorefinery: An overview

(2017) Alejandra Aguilar-Reynosa et al.   ENERGY CONVERSION AND MANAGEMENT

Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

(2017) Luyun Cai et al.   Food and Bioprocess Technology

Effects of heat treatment parameters on liquid whole egg proteins

(2017) Reyhan Selin Uysal et al.   FOOD CHEMISTRY

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

(2017) Lei Ji et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation

(2017) Xue Shen et al.   FOOD HYDROCOLLOIDS

Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional and biological value of quinoa ( Chenopodium quinoa Willd.)

(2017) Rubén Vilcacundo et al.   Current Opinion in Food Science

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   FOOD CHEMISTRY

Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions

(2016) Xing Chen et al.   FOOD RESEARCH INTERNATIONAL

Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

(2016) Xu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

(2016) Gulsum M. Turkut et al.   JOURNAL OF CEREAL SCIENCE

Effects of Microwave Radiation and Water Bath Heating on the Physicochemical Properties of Actomyosin from Silver Carp (Hypophthalmichthys molitrix) during Setting

(2016) Dandan Feng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate

(2013) Rong He et al.   Food and Bioprocess Technology

Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

(2011) Jun-Jun Guan et al.   FOOD RESEARCH INTERNATIONAL