Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein

Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

(2018) Jin Feng et al.   FOOD CHEMISTRY

Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage

(2017) Manpreet Kaur Grewal et al.   INTERNATIONAL DAIRY JOURNAL

Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

(2017) Svenja M. Beck et al.   JOURNAL OF FOOD ENGINEERING

Malting process optimization for protein digestibility enhancement in finger millet grain

(2016) Sara Najdi Hejazi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of pulsed electric field on structural properties of protein in solid state

(2016) Jian-Ya Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review of conventional and novel food processing methods on food allergens

(2015) Sai Kranthi Vanga et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

(2015) Yun Deng et al.   Food and Bioprocess Technology

Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes

(2015) Yupeng Han et al.   FOOD CHEMISTRY

Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods

(2015) Ahmed Gomaa et al.   FOOD RESEARCH INTERNATIONAL

The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts

(2015) Hui Yang et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal and electric field treatment on the conformation of Ara h 6 peanut protein allergen

(2015) Sai Kranthi Vanga et al.   Innovative Food Science & Emerging Technologies

Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein

(2015) Sai Kranthi Vanga et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of High Electric Field on Secondary Structure of Wheat Gluten

(2015) Ashutosh Singh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment

(2013) Hao Li et al.   FOOD CHEMISTRY

Thermal and High-Pressure Inactivation Kinetics of Avidin

(2013) Ajaypal Singh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health

(2013) El-Sayed Abdel-Aal et al.   Nutrients

Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound

(2012) Dragana Stanic-Vucinic et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sonication of proteins causes formation of aggregates that resemble amyloid

(2004) Peter B. Stathopulos et al.   PROTEIN SCIENCE