Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

The effect of pH on the gelling behaviour of canola and soy protein isolates

(2016) Jae Hee J. Kim et al.   FOOD RESEARCH INTERNATIONAL

Rheology of gluten-free dough and physical characteristics of bread with potato protein

(2016) Teresa Witczak et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties

(2015) Marco Ulbrich et al.   STARCH-STARKE

Gelatinization and rheological properties of starch

(2015) Yongfeng Ai et al.   STARCH-STARKE

Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles

(2014) Qingjie Sun et al.   CARBOHYDRATE POLYMERS

Production and characterisation of potato patatin–galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients

(2014) Sooyoun Seo et al.   FOOD CHEMISTRY

Starch blends and their physicochemical properties

(2014) Jasmien Waterschoot et al.   STARCH-STARKE

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

Potato protein isolates: Recovery and characterization of their properties

(2013) Amanda Waglay et al.   FOOD CHEMISTRY

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

(2013) M. Joshi et al.   FOOD HYDROCOLLOIDS

Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine

(2012) A. Gambuti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

(2012) Lawrence A. Arogundade et al.   FOOD RESEARCH INTERNATIONAL

Recovery of Native Potato Protein Comparing Expanded Bed Adsorption and Ultrafiltration

(2011) Knut Olav Strætkvern et al.   Food and Bioprocess Technology

Characteristics of native and enzymatically hydrolyzed Zea mays L., Fritillaria ussuriensis Maxim. and Dioscorea opposita Thunb. starches

(2010) Qianqian Jiang et al.   FOOD HYDROCOLLOIDS

Potato protease inhibitors inhibit food intake and increase circulating cholecystokinin levels by a trypsin-dependent mechanism

(2010) S Komarnytsky et al.   INTERNATIONAL JOURNAL OF OBESITY

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological and calorimetric properties of corn-, wheat-, and cassava- starches and soybean protein concentrate composites

(2010) Andrés Colombo et al.   STARCH-STARKE

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Chemical Composition and Nutritional Value of Protein Concentrates Isolated from Potato (Solanum tuberosumL.) Fruit Juice by Precipitation with Ethanol or Ferric Chloride

(2009) Veronika Bártová et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potato and Soy Peptide Diets Modulate Lipid Metabolism in Rats

(2008) Ruvini LIYANAGE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

The amino acid composition, solubility and emulsifying properties of sweet potato protein

(2008) Tai-Hua Mu et al.   FOOD CHEMISTRY

Rheological behaviour of acorn starch dispersions: effects of concentration and temperature

(2008) Won-Woo Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins

(2008) Sissel Løkra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY