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| Proteolysis of noncollagenous proteins in sea cucumber, Stichopus japonicus, body wall: Characterisation and the effects of cysteine protease inhibitors | | Food chemistry |
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| Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring | | Food chemistry |
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| Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders | | Dairy science and technology |
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| Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders | | Dairy science and technology |
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| Comparative study of high intensity ultrasound effects on food proteins functionality | | Journal of food engineering |
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| Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method | | Journal of food engineering |
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| Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters | | Journal of food engineering |
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| Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates | | Journal of food engineering |
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| Properties of protein powder prepared from Cape hake by-products | | Journal of food engineering |
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| Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa | | Journal of food engineering |
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| Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential | | Journal of food engineering |
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| Microstructure and properties of glycerol plasticized soy protein plastics containing castor oil | | Journal of food engineering |
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| Effect of soy milk powder addition on staling of soy bread | | Food chemistry |
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| Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates | | Food chemistry |
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| Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction | | Food chemistry |
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| Purification and characterization of an antioxidant protein (∼16kDa) from Terminalia chebula fruit | | Food chemistry |
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| Preparation of sesame peptide and evaluation of antibacterial activity on typical pathogens | | Food chemistry |
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| Impact of region on the composition of milk fatty acids in China | | Journal of the science of food and agriculture |
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| Influence of glycation on microencapsulating properties of soy protein isolate–lactose blends | | Journal of the science of food and agriculture |
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| Milk protein for improved metabolic health: a review of the evidence | | Nutrition and metabolism |
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| Enhancing the adsorption of the proteins in the soy whey wastewater using foam separation column fitted with internal baffles | | Journal of food engineering |
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| Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution | | Meat science |
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| Crude glycerin as an alternative energy feedstuff for dairy cows | | Animal feed science and technology |
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| Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis | | International dairy journal |
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| Antinociceptive and anti-inflammatory effects of novel dietary protein hydrolysate produced from whey by proteases of Cynara cardunculus | | International dairy journal |
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| Insulinotropic properties of whey protein hydrolysates and impact of peptide fractionation on insulinotropic response | | International dairy journal |
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| Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions | | International dairy journal |
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| Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions | | International dairy journal |
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| Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion | | Innovative food science and emerging technologies |
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| Apoplastic infusion of sucrose into stem internodes during female flowering does not increase grain yield in maize plants grown under nitrogen‐limiting conditions | | Physiologia plantarum |
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| SNPs and an insertion sequence in five Wx-A1 alleles as factors for variant Wx-A1 protein in wheat | | Euphytica |
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| In vitro propagation, proscillaridin A production and antibacterial activity in Drimia robusta | | Plant cell, tissue, and organ culture |
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| Effect of processing on the detectability of peanut protein by ELISA | | Food chemistry |
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| Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii | | Food chemistry |
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| Comparison of the milk-clotting properties of three plant extracts | | Food chemistry |
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| Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect | | Food chemistry |
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| A rapid and accurate method for determining protein content in dairy products based on asynchronous-injection alternating merging zone flow-injection spectrophotometry | | Food chemistry |
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| Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners | | Food chemistry |
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| LC–MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins | | Food chemistry |
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| Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally | | Food chemistry |
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