Effects of ball-milling treatment on mussel (Mytilus edulis ) protein: structure, functional properties and in vitro digestibility

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

(2017) Bohui Liu et al.   JOURNAL OF FOOD ENGINEERING

Characterization of sea cucumber (stichopus japonicus ) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

(2017) Na Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Scallop genome provides insights into evolution of bilaterian karyotype and development

(2017) Shi Wang et al.   Nature Ecology & Evolution

The effect of chlorpyrifos on protein content and acid DNase activity in the mussel,Mytilus galloprovincialis

(2016) I. Kovačić et al.   MARINE AND FRESHWATER BEHAVIOUR AND PHYSIOLOGY

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

(2015) Chanchan Sun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

(2015) Xiaoyan Tan et al.   Innovative Food Science & Emerging Technologies

Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.)

(2015) Giang T. Nguyen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Process engineering with planetary ball mills

(2013) Christine Friederike Burmeister et al.   CHEMICAL SOCIETY REVIEWS

Bioactive compounds from marine mussels and their effects on human health

(2013) Ulrike Grienke et al.   FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Use of viscera extract from hybrid catfish (Clarias macrocephalus×Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle

(2012) Sappasith Klomklao et al.   FOOD CHEMISTRY

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

(2012) T. Tinus et al.   JOURNAL OF FOOD ENGINEERING

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

(2012) Biljana Pajin et al.   JOURNAL OF FOOD ENGINEERING

The effect of ball milling treatment on structure and porosity of maize starch granule

(2011) Tian Yi Liu et al.   Innovative Food Science & Emerging Technologies

Physicochemical and structural properties of amaranth protein isolates treated with high pressure

(2011) María Cecilia Condés et al.   Innovative Food Science & Emerging Technologies

Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin

(2010) Midori Suzuki et al.   FOOD CHEMISTRY

Relationship between enthalpy relaxation and water sorption of ball-milled potato starch

(2010) Mayumi Anzai et al.   JOURNAL OF FOOD ENGINEERING

Effect of cryo-milling on starches: Functionality and digestibility

(2009) Sushil Dhital et al.   FOOD HYDROCOLLOIDS

Modelling breakage and reagglomeration during fine dry grinding in ball milling devices

(2009) S. Fadda et al.   POWDER TECHNOLOGY

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

(2008) Shou-Wei Yin et al.   FOOD CHEMISTRY

Effects of ball-milling on the glass transition of wheat flour constituents

(2008) Pariya Thanatuksorn et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE