Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

Relationship of protein molecular structure to metabolisable proteins in different types of dried distillers grains with solubles: a novel approach

(2010) Peiqiang Yu et al.   BRITISH JOURNAL OF NUTRITION

Using DRIFT Molecular Spectroscopy with Uni- and Multivariate Spectral Techniques To Detect Protein Molecular Structure Differences among Different Genotypes of Barley

(2010) Na Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plant-based food and feed protein structure changes induced by gene-transformation, heating and bio-ethanol processing: A synchrotron-based molecular structure and nutrition research program

(2010) Peiqiang Yu   MOLECULAR NUTRITION & FOOD RESEARCH

Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins

(2009) M. Naushad Emmambux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fourier transform infrared spectroscopy analysis of the conformational quality of recombinant proteins within inclusion bodies

(2008) Silvia Maria Doglia et al.   Biotechnology Journal

Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study

(2008) Chuan-He Tang et al.   FOOD CHEMISTRY

Application of Fourier transform infrared spectroscopy to legume seed flour analysis

(2007) Marina Carbonaro et al.   FOOD CHEMISTRY

In vitro and in vivo protein hydrolysis of beans (Phaseolus vulgaris) genetically modified to express different phaseolin types

(2007) Carlos A. Montoya et al.   FOOD CHEMISTRY