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| Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization | | Journal of cereal science |
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| Dietary bioavailability of cadmium, inorganic mercury, and zinc to a marine fish: Effects of food composition and type | | Aquaculture |
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| Influence of the rapeseed protein hydrolysis process on CHO cell growth | | Bioresource technology |
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| Extruded corn meal and whey protein concentrate: effect of particle size | | Journal of food processing and preservation |
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| Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity | | European food research and technology |
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| Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material | | Journal of the science of food and agriculture |
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| Ammonia emissions from pig houses: Influencing factors and mitigation techniques | | Agriculture, ecosystems and environment |
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| Effect of dried Moringa (Moringa oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies | | Journal of food quality |
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| Amino acid production from a sunflower wholemeal protein concentrate | | Bioresource technology |
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| Diet formulation for Macrobrachium rosenbergii (de Man) broodstock based on essential amino acid profile of its eggs | | Aquaculture research |
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| Exploration of the antioxidant and antimicrobial capacity of two sunflower protein concentrate films with naturally present phenolic compounds | | Food hydrocolloids |
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| Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels | | Food hydrocolloids |
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| The contribution of naturally occurring food items to the diet of Cherax destructor when fed formulated diets of differing protein levels | | Aquaculture |
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| Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation | | Lebensmittel-Wissenschaft |
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| Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties | | Food hydrocolloids |
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| Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat | | Food hydrocolloids |
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| Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese | | Food chemistry |
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| Binding of a perfluorinated surfactant to β-lactoglobulin in aqueous solutions | | Food hydrocolloids |
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| Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH | | Food hydrocolloids |
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| Mechanical and Barrier Properties of Films from Millet Protein Pennisetin | | Food biophysics |
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| Attractability and palatability of protein ingredients of aquatic and terrestrial animal origin, and their practical value for blue shrimp, Litopenaeus stylirostris fed diets formulated with high levels of poultry byproduct meal | | Aquaculture |
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| Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese | | International dairy journal |
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| Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran | | Food research international |
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| Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate | | Food research international |
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| Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films | | Food hydrocolloids |
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| Wheat flour non-starch polysaccharides and their effect on dough rheological properties | | Industrial crops and products |
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| Concentration of selenium by precipitating proteins from potato juice | | International journal of food science and technology |
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| Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates | | Food research international |
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| Dietary whey hydrolysate with exercise alters the plasma protein profile: A comprehensive protein analysis | | Nutrition |
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| Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions | | Journal of the science of food and agriculture |
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| Effect of drying and proline addition on aroma volatile compounds of acid-hydrolysed rice bran protein concentrate | | International journal of food science and technology |
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| Effect of using okara meal, a by-product from soymilk production as a dietary protein source for Nile tilapia (Oreochromis niloticus L.) mono-sex males | | Aquaculture nutrition |
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| Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics | | Food hydrocolloids |
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| Observations of moisture mass transfer rates in proteinate powders | | Food and bioproducts processing |
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| Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight | | Journal of food engineering |
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| Comprehensive study of acid gelation of heated milk with model protein systems | | International dairy journal |
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| Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin | | Food chemistry |
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| Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties? | | Food hydrocolloids |
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| Preparation, characterization and properties of whey-soy proteins co-precipitates | | Food chemistry |
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| Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide | | European food research and technology |
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