Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

Antihypertensive effects of the flavonoid quercetin

(2014) Francisco Perez-Vizcaino et al.   Pharmacological Reports

Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

(2013) Hamed Mirhosseini et al.   Chemistry Central Journal

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

The Rationale for Consuming Protein Blends in Sports Nutrition

(2013) Gregory L. Paul   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The protein structure determines the sensitizing capacity of Brazil nut 2S albumin (Ber e1) in a rat food allergy model

(2013) Jolanda HM Van Bilsen et al.   Clinical and Translational Allergy

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

(2012) Joyce Boye et al.   BRITISH JOURNAL OF NUTRITION

Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)

(2012) Cencen Liu et al.   FOOD CHEMISTRY

Interaction and digestibility of phaseolin/polyphenol in the common bean

(2012) Nataly Maria Viva de Toledo et al.   FOOD CHEMISTRY

Effect of high pressure treatment on egg white protein digestibility and peptide products

(2012) Andrew Hoppe et al.   Innovative Food Science & Emerging Technologies

YADAMP: yet another database of antimicrobial peptides

(2012) Stefano P. Piotto et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties

(2012) Dragana Stanic-Vucinic et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization

(2012) P. Juliano et al.   Food Engineering Reviews

Contribution of Disulfide Bonds to Stability, Folding, and Amyloid Fibril Formation: The PI3-SH3 Domain Case

(2011) Ricardo Graña-Montes et al.   ANTIOXIDANTS & REDOX SIGNALING

Laccase-catalysed protein–flavonoid conjugates for flax fibre modification

(2011) Suyeon Kim et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Heterogeneous Amylin Fibril Growth Mechanisms Imaged by Total Internal Reflection Fluorescence Microscopy

(2011) Sharadrao M. Patil et al.   BIOCHEMISTRY

On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

(2011) Joop de Boer et al.   ECOLOGICAL ECONOMICS

Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid

(2011) Tanong Aewsiri et al.   Food and Bioprocess Technology

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin

(2011) Micaela Pescuma et al.   FOOD CHEMISTRY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

Study on effect of jellyfish collagen hydrolysate on anti-fatigue and anti-oxidation

(2011) Jin-Feng Ding et al.   FOOD HYDROCOLLOIDS

Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

(2011) Pablo D. Ribotta et al.   FOOD HYDROCOLLOIDS

Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

(2011) Benjamin T. Wong et al.   FOOD HYDROCOLLOIDS

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

(2011) A. Alemán et al.   FOOD RESEARCH INTERNATIONAL

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmo salar L.) skin

(2011) Rui-Zeng Gu et al.   FOOD RESEARCH INTERNATIONAL

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

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins

(2011) M.C. Añón et al.   Innovative Food Science & Emerging Technologies

Extent of hydrolysis effects on casein hydrolysate bioactivity: Evaluation using the human Jurkat T cell line

(2011) Natasha Lahart et al.   INTERNATIONAL DAIRY JOURNAL

Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid

(2011) Tanong Aewsiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Bioactive peptides in dairy products

(2011) JONGWOO CHOI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Epigallocatechin-3-gallate Inhibits Lactase but Is Alleviated by Salivary Proline-Rich Proteins

(2011) Shahina Naz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Rearrangement of Ethanol-Denatured Soy Proteins by High Hydrostatic Pressure Treatment

(2011) Jin-Mei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

(2011) Monique C. D. van der Burg-Koorevaar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the Protein

(2011) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage

(2011) Thao T. Le et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking

(2011) Xiang Dong Sun et al.   JOURNAL OF FOOD ENGINEERING

Physical and Structural Changes in Liquid Whole Egg Treated with High-Intensity Pulsed Electric Fields

(2011) Raquel Marco-Molés et al.   JOURNAL OF FOOD SCIENCE

Shrimp shell peptide hydrolysates inhibit human cancer cell proliferation

(2011) Arvind Kannan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate

(2011) Boen Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Activation of Central Orexin/Hypocretin Neurons by Dietary Amino Acids

(2011) Mahesh M. Karnani et al.   NEURON

Demonstration of in vitro anticancer properties of peptide fractions from a snow crab by-products hydrolysate after separation by electrodialysis with ultrafiltration membranes

(2011) Alain Doyen et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

(2011) Isabel Odriozola-Serrano et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biological hydrogel synthesized from hyaluronic acid, gelatin and chondroitin sulfate by click chemistry

(2010) Xiaohong Hu et al.   Acta Biomaterialia

Dynamics of protein folding: Probing the kinetic network of folding–unfolding transitions with experiment and theory

(2010) Ginka S. Buchner et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

(2010) Disney Ribeiro Dias et al.   Food Science and Technology

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin

(2010) Donghui Luo et al.   FOOD CHEMISTRY

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

(2010) Bao Yang et al.   FOOD CHEMISTRY

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

(2010) Nàdia Ortega et al.   FOOD CHEMISTRY

Inhibition of α-amylase activity by condensed tannins

(2010) Rui Gonçalves et al.   FOOD CHEMISTRY

Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7

(2010) Kuo-Chiang Hsu et al.   FOOD CHEMISTRY

In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion

(2010) Lijun You et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

(2010) Mariana von Staszewski et al.   FOOD CHEMISTRY

Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk

(2010) Carolina Moltó-Puigmartí et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Influence of green tea polyphenols on the colloidal stability and gelation of WPC

(2010) Mariana von Staszewski et al.   FOOD HYDROCOLLOIDS

Egg White Ovalbumin Digestion Mimicking Physiological Conditions

(2010) Gustavo Martos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Novel Antioxidative Peptides Derived from a Thermolytic Hydrolysate of Ovotransferrin by LC-MS/MS

(2010) Shengwen Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate

(2010) Huan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Controlling the aggregation propensity and thereby digestibility of allergens by Maillardation as illustrated for cod fish parvalbumin

(2010) Harmen H.J. de Jongh et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Texturized Dairy Proteins

(2010) Charles I. Onwulata et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

(2010) Maria del Rosario Moreira et al.   JOURNAL OF FOOD SCIENCE

Marine Collagen Peptides Prepared from Chum Salmon (Oncorhynchus keta) Skin Extend the Life Span and Inhibit Spontaneous Tumor Incidence in Sprague-Dawley Rats

(2010) Jiang Liang et al.   JOURNAL OF MEDICINAL FOOD

Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates

(2010) Xiao Hu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protective effect of a marine oligopeptide preparation from Chum Salmon (Oncorhynchus keta) on radiation-induced immune suppression in mice

(2010) Ruiyue Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad

(2010) Lei Qin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oyster (Crassostrea gigas) Hydrolysates Produced on a Plant Scale Have Antitumor Activity and Immunostimulating Effects in BALB/c Mice

(2010) Yu-Kai Wang et al.   Marine Drugs

Digestibility and allergenicity assessment of enzymatically crosslinked β-casein

(2010) Dragana Stanic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Food processing increases casein resistance to simulated infant digestion

(2010) Didier Dupont et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of supplementation with grass carp protein versus peptide on swimming endurance in mice

(2010) Jiaoyan Ren et al.   NUTRITION

Batch purification of high-purity lysozyme from egg white and characterization of the enzyme modified by PEGylation

(2010) Débora da Silva Freitas et al.   PHARMACEUTICAL BIOLOGY

For More Protein, Filet of Cricket

(2010) G. Vogel   SCIENCE

Fixing the Global Nitrogen Problem

(2010) Alan R. Townsend et al.   SCIENTIFIC AMERICAN

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

(2010) Amir Malaki Nik et al.   Food & Function

Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein

(2009) René Koopman et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Antioxidant and anti-inflammatory properties of cancer preventive peptide lunasin in RAW 264.7 macrophages

(2009) Blanca Hernández-Ledesma et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Climate benefits of changing diet

(2009) Elke Stehfest et al.   CLIMATIC CHANGE

Potatoes and Human Health

(2009) Mary Ellen Camire et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Growth hormone, arginine and exercise

(2009) Jill A Kanaley   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion

(2009) Lijun You et al.   FOOD CHEMISTRY

Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

(2009) Li Day et al.   FOOD HYDROCOLLOIDS

Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea

(2009) Catrina M. Peters et al.   FOOD RESEARCH INTERNATIONAL

Multifunctional peptides from egg white lysozyme

(2009) Sun-Jong You et al.   FOOD RESEARCH INTERNATIONAL

Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk

(2009) L.E. Garcia-Amezquita et al.   Innovative Food Science & Emerging Technologies

Potential bioactive effects of casein hydrolysates on human cultured cells

(2009) Martha Phelan et al.   INTERNATIONAL DAIRY JOURNAL

Influence of Chocolate Matrix Composition on Cocoa Flavan-3-ol Bioaccessibility In Vitro and Bioavailability in Humans

(2009) Andrew P. Neilson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation

(2009) D.J. McMahon et al.   JOURNAL OF FOOD SCIENCE

Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour

(2009) Phantipha Charoenthaikij et al.   JOURNAL OF FOOD SCIENCE

Polyphenol-rich beverages: insights from sensory and consumer science

(2009) Sara R Jaeger et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In vitro digestion methods for assessing the effect of food structure on allergen breakdown

(2009) Martin Wickham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Protein hydrolysates in sports nutrition

(2009) Anssi H Manninen   Nutrition & Metabolism

Lunasin and lunasin-like peptides inhibit inflammation through suppression of NF-κB pathway in the macrophage

(2009) Elvira Gonzalez de Mejia et al.   PEPTIDES

SHP-1, a novel peptide isolated from seahorse inhibits collagen release through the suppression of collagenases 1 and 3, nitric oxide products regulated by NF-κB/p38 kinase

(2009) BoMi Ryu et al.   PEPTIDES

New directions towards structure formation and stability of protein-rich foods from globular proteins

(2009) Nanik Purwanti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Human insulinotropic response to oral ingestion of native and hydrolysed whey protein

(2008) O. Power et al.   AMINO ACIDS

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Immunomodulatory effects of marine oligopeptide preparation from Chum Salmon (Oncorhynchus keta) in mice

(2008) Ruiyue Yang et al.   FOOD CHEMISTRY

Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity

(2008) V.P. Dia et al.   FOOD CHEMISTRY

Effects of succinylation and deamidation on functional properties of oat protein isolate

(2008) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds

(2008) Anne Maltais et al.   FOOD HYDROCOLLOIDS

Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical fluid extrusion

(2008) Khanitta Manoi et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins

(2008) Chun Cui et al.   Innovative Food Science & Emerging Technologies

Plasma amino acid response after ingestion of different whey protein fractions

(2008) Michelle M. Farnfield et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Egg breakfast enhances weight loss

(2008) JS Vander Wal et al.   INTERNATIONAL JOURNAL OF OBESITY

Effects of Transglutaminase Catalysis on the Functional and Immunoglobulin Binding Properties of Peanut Flour Dispersions Containing Casein

(2008) Debra A. Clare et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding of Phenolic Compounds and Their Derivatives to Bovine and Reindeer β-Lactoglobulin

(2008) Laura H. Riihimäki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Protein−Oligosaccharide Conjugates by Laccase and Tyrosinase

(2008) Emilia Selinheimo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Conglycinins among Sources of Bioactives in Hydrolysates of Different Soybean Varieties That Inhibit Leukemia Cells in Vitro

(2008) Wenyi Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Modification of Turnip Peroxidase with Methoxypolyethylene Glycol Enhances Activity and Stability for Phenol Removal Using the Immobilized Enzyme

(2008) F. Quintanilla-Guerrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Ovalbumin Proteolysis Profile by High Pressure and Its Effect on IgG and IgE Binding

(2008) Ivan López-Expósito et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

(2008) Yoshinori Mine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The role of protein digestibility and antacids on food allergy outcomes

(2008) Eva Untersmayr et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

The Effect of High Pressure–Low Temperature Treatment on Physicochemical Properties in Milk

(2008) H.Y. Kim et al.   JOURNAL OF DAIRY SCIENCE

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

(2008) Elena Lo Piparo et al.   JOURNAL OF MEDICINAL CHEMISTRY

Understanding food structure and function in developing food for appetite control

(2008) Leif LUNDIN et al.   Nutrition & Dietetics

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

(2008) Marcello Duranti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides

(2007) Aera Jang et al.   FOOD CHEMISTRY

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL

Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

(2007) Michael Zeece et al.   Innovative Food Science & Emerging Technologies

Satiating effects of protein but not carbohydrate consumed in a between-meal beverage context

(2007) Emma J. Bertenshaw et al.   PHYSIOLOGY & BEHAVIOR