Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

The genome of Chenopodium quinoa

(2017) David E. Jarvis et al.   NATURE

Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective

(2016) Frederik Janssen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

(2016) Claire C. Berton-Carabin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

(2016) C. Fernandez-Avila et al.   FOOD CHEMISTRY

Protein content and amino acids profile of pseudocereals

(2016) Carla Mota et al.   FOOD CHEMISTRY

Spruce galactoglucomannans inhibit lipid oxidation in rapeseed oil-in-water emulsions

(2016) Mari Lehtonen et al.   FOOD HYDROCOLLOIDS

LC–MS investigations on interactions between isolated β-lactoglobulin peptides and lipid oxidation product malondialdehyde

(2015) Göker Gürbüz et al.   FOOD CHEMISTRY

Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoaWilld.)

(2015) Manuel R. Guerreo-Ochoa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

(2015) Mónica Obando et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour

(2015) Jose Martin Ramos Diaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range

(2015) Outi E. Mäkinen et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

(2014) Annelie Damerau et al.   FOOD CHEMISTRY

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

(2013) Mariana Utrera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides

(2012) Jing Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation

(2012) Claire Berton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dependence of alpha-helical and beta-sheet amino acid propensities on the overall protein fold type

(2012) Kazuo Fujiwara et al.   BMC STRUCTURAL BIOLOGY

Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

(2011) Baohua Kong et al.   Food and Bioprocess Technology

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

(2011) Claire Berton et al.   FOOD CHEMISTRY

Mono- and multilayer covered drops as carriers

(2008) Dmitry O. Grigoriev et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Modification of Casein by the Lipid Oxidation Product Malondialdehyde

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE

Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats

(2007) Heidi Schwartz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS