Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein

Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

(2021) Jack Yang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates

(2020) Claudine F. Diedericks et al.   FOOD HYDROCOLLOIDS

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

(2020) Emma B.A. Hinderink et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

(2020) Julia K. Keppler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions

(2020) Claudine F. Diedericks et al.   FOOD RESEARCH INTERNATIONAL

The forgotten 2S albumin proteins: Importance, structure, and biotechnological application in agriculture and human health

(2020) Pedro F.N. Souza   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

(2020) Eleni Ntone et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

(2019) Leonard M. C. Sagis et al.   Scientific Reports

Structure and functions of oleosomes (oil bodies)

(2019) Constantinos V. Nikiforidis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Extraction, gelation and microstructure of Bambara groundnut vicilins

(2019) Claudine F. Diedericks et al.   FOOD HYDROCOLLOIDS

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

(2019) Cornelis Kornet et al.   FOOD HYDROCOLLOIDS

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

(2019) Eleni Ntone et al.   FOOD HYDROCOLLOIDS

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

(2018) Yanyun Cao et al.   FOOD HYDROCOLLOIDS

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

(2018) Juliet Mubaiwa et al.   PLoS One

Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis

(2017) Umesh Patil et al.   FOOD HYDROCOLLOIDS

Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea ) landraces

(2017) Abimbola K. Arise et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly-developed Bambara groundnut (Vigna subterrenea L.) cultivars

(2017) Olaposi R. Adeleke et al.   Food Science & Nutrition

Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

(2016) Atinder Ghumman et al.   FOOD HYDROCOLLOIDS

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

(2016) Juliet Mubaiwa et al.   FOOD REVIEWS INTERNATIONAL

Towards predicting the stability of protein-stabilized emulsions

(2015) Roy J.B.M. Delahaije et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance

(2015) Yessie W. Sari et al.   Biotechnology Journal

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

(2015) Silvio D. Rodríguez et al.   FOOD HYDROCOLLOIDS

Pickering Emulsions for Food Applications: Background, Trends, and Challenges

(2015) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance

(2015) Yessie W. Sari et al.   Biotechnology Journal

Physicochemical and Functional Properties of Rapeseed Protein Isolate: Influence of Antinutrient Removal with Acidified Organic Solvents from Rapeseed Meal

(2014) Manashi Das Purkayastha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review

(2013) Yvonne Y. Murevanhema et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of hydroxycinnamic acid derivatives binding to bovine serum albumin

(2012) Xiao-Ling Jin et al.   ORGANIC & BIOMOLECULAR CHEMISTRY

Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties

(2010) Yemisi A. Adebowale et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY