Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues

Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity

(2021) Nan Yang et al.   FOOD CHEMISTRY

Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

(2021) Jie Hong Chiang et al.   Food Structure-Netherlands

Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition

(2021) Valentina Obradović et al.   Processes

Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural

(2021) Shiqiang Yang et al.   Foods

Cysteines and Disulfide Bonds as Structure-Forming Units: Insights From Different Domains of Life and the Potential for Characterization by NMR

(2020) Christoph Wiedemann et al.   Frontiers in Chemistry

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature

(2019) Floor K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

(2018) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid

(2018) Zahra Sheikholeslami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

(2018) Aamir Iqbal et al.   MOLECULES

Effect of ascorbic acid on the rheological properties of wheat fermented dough

(2018) M. Hrušková et al.   CZECH JOURNAL OF FOOD SCIENCES

Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products

(2018) Zuoyong Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Air bubbles in calcium caseinate fibrous material enhances anisotropy

(2018) Zhaojun Wang et al.   FOOD HYDROCOLLOIDS

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

(2016) Katarzyna J. Grabowska et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

(2015) V. Obradović   CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY

Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices

(2015) Somayeh Taghian Dinani et al.   INDUSTRIAL CROPS AND PRODUCTS

Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid

(2015) Jean Bernard Ndayishimiye et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Design of a Cone-Cone Shear Cell to Study Emulsification Characteristics

(2014) Tobias Merkel et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Functionality of Protein-Fortified Extrudates

(2013) Li Day et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of Disulfide Bonds in Wheat Gluten Proteins by Means of Mass Spectrometry/Electron Transfer Dissociation

(2012) Elena Lutz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Food Gels: Gelling Process and New Applications

(2011) Soumya Banerjee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kinetics of colour change of bamboo shoot slices during microwave drying

(2011) Lalit M. Bal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of L-Cysteine on some characteristics of wheat starch

(2010) Mahsa Majzoobi et al.   FOOD CHEMISTRY

Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden

(2009) Jennifer Davis et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review

(2009) Iris J. Joye et al.   JOURNAL OF CEREAL SCIENCE

An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products

(2008) Marie Bildstein et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

(2008) B.T. Manu et al.   FOOD CHEMISTRY

Rheological characterisation of gluten from extensibility measurement

(2007) D.N. Abang Zaidel et al.   JOURNAL OF FOOD ENGINEERING