Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments

(2013) Caroline Pazinatto et al.   Food Science and Technology

Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)

(2012) Rita de Cássia Avellaneda Guimarães et al.   Food Science and Technology

Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins

(2012) Qiang Zhao et al.   FOOD CHEMISTRY

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates

(2011) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

(2011) L. Chel-Guerrero et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate

(2011) Yan Liu et al.   Innovative Food Science & Emerging Technologies

Effect of extrusion process on antioxidant and ACE inhibition properties from bovine haemoglobin concentrate hydrolysates incorporated into expanded maize products

(2011) Raúl E. Cian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT PEPTIDE FRACTIONS FROM HARD-TO-COOK BEAN ENZYMATIC HYDROLYSATES

(2011) JORGE RUIZ-RUIZ et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

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

(2009) Yu Cheng et al.   FOOD CHEMISTRY

Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris)

(2009) Jianshe Zhang et al.   FOOD REVIEWS INTERNATIONAL

Purification and characterisation of antioxidative peptides from unfractionated rice bran protein hydrolysates

(2009) Abayomi P. Adebiyi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anti-hypertensive Nutraceuticals and Functional Foods

(2009) Zhen-Yu Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Angiotensin-I converting enzyme inhibitory and antioxidant activities of protein hydrolysates from Phaseolus lunatus and Phaseolus vulgaris seeds

(2009) Juan Torruco-Uco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of hydrolysates fromPhaseolus lunatusseeds

(2008) David Betancur-Ancona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY