Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2015) Göker Gürbüz et al.   FOOD CHEMISTRY

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

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

Nutritive quality and protein production from grain legumes in a boreal climate

(2014) Clara I Lizarazo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

(2012) Paige Ties et al.   JOURNAL OF FOOD SCIENCE

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Structural modification of soy protein by 13-hydroperoxyoctadecadienoic acid

(2009) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions

(2009) D. Ries et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant Effects of Berry Phenolics Incorporated in Oil-in-Water Emulsions with Continuous Phase β-Lactoglobulin

(2009) Hanna Salminen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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