Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

(2016) Geraldine Avila Ruiz et al.   Food and Bioprocess Technology

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

(2016) Geraldine Avila Ruiz et al.   Food Biophysics

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

Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits

(2016) Rahul P. Rathod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of quinoa protein by milling fractionation and solvent extraction

(2015) Maike Föste et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Digestion of protein and protein gels in simulated gastric environment

(2015) Qi Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of functional lupine protein fractions by dry separation

(2014) Pascalle J.M. Pelgrom et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements

(2013) Ana Cláudia Nascimento et al.   FOOD CHEMISTRY

Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

(2013) Milda Stuknytė et al.   FOOD CHEMISTRY

A comparativein vitrostudy of the digestibility of heat- and high pressure-induced gels prepared from industrial milk whey proteins

(2013) Jin-Song He et al.   HIGH PRESSURE RESEARCH

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

(2012) Minjie Sun et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The potential of dry fractionation processes for sustainable plant protein production

(2010) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Re-Introduction of Quínoa into Arid Chile: Cultivation of Two Lowland Races under Extremely Low Irrigation

(2008) E. A. Martínez et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm

(2008) Joshua H. Wong et al.   JOURNAL OF CEREAL SCIENCE