Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

(2014) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical, Pasting, and Functional Properties of Amaranth Seed Flours: Effects of Lipids Removal

(2014) Khetan Shevkani et al.   JOURNAL OF FOOD SCIENCE

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

(2013) Petras R. Venskutonis et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn

(2013) Khetan Shevkani et al.   Food and Bioprocess Technology

Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates

(2013) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Amaranth protein films from thermally treated proteins

(2013) María Cecilia Condés et al.   JOURNAL OF FOOD ENGINEERING

A Study on the Mechanical Properties of Pea Protein Isolate Films

(2013) Dariusz Kowalczyk et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut

(2013) Tanaji G Kudre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

(2012) Óscar L. Ramos et al.   FOOD HYDROCOLLOIDS

The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

(2012) Sunan Wang et al.   JOURNAL OF FOOD SCIENCE

Development of Antioxidant Packaging Material by Applying Corn-Zein to LLDPE Film in Combination with Phenolic Compounds

(2012) Hye-Yeon Park et al.   JOURNAL OF FOOD SCIENCE

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

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

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

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

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

(2011) Dariusz Kowalczyk et al.   JOURNAL OF FOOD ENGINEERING

Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation

(2010) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship

(2010) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

(2010) Wisdom Wardy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of zein films containing salicylic acid and acetyl salicylic acid

(2010) Narpinder Singh et al.   JOURNAL OF CEREAL SCIENCE

Edible Packaging Materials

(2010) Theeranun Janjarasskul et al.   Annual Review of Food Science and Technology

Amaranth protein presents cholesterol-lowering effect

(2009) Simone Mendonça et al.   FOOD CHEMISTRY

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

(2009) Md. Sazedul Hoque et al.   JOURNAL OF FOOD ENGINEERING

Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: Influence of heat curing

(2009) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND 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