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Results 1 to 25 of 5383

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Effect of Sequestering Intrinsic Iron on the Electron Paramagnetic Resonance Signals in Powdered Soy ProteinsBOATRIGHT, William L; JAHAN, M. Shah.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, C660-C666Article

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternativesYURDAER AYDEMIR, Levent; YEMENICIOGLU, Ahmet.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 686-694, issn 0023-6438, 9 p.Article

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water EmulsionsFU LIU; TANG, Chuan-He.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 37, pp 8888-8898, issn 0021-8561, 11 p.Article

Ultrasound-assisted enzymatic hydrolysis for iodinated amino acid extraction from edible seaweed before reversed-phase high performance liquid chromatography-inductively coupled plasma-mass spectrometryROMARIS-HORTAS, Vanessa; BERMEJO-BARRERA, Pilar; MOREDA-PINEIRO, Antonio et al.Journal of chromatography. 2013, Vol 1309, pp 33-40, issn 0021-9673, 8 p.Article

Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweedCOX, Sabrina; GUPTA, Shilpi; ABU-GHANNAM, Nissreen et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 2, pp 300-307, issn 0023-6438, 8 p.Article

Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism studyZHANG, J; LIANG, L; TIAN, Z et al.Food chemistry. 2012, Vol 133, Num 2, pp 390-399, issn 0308-8146, 10 p.Article

Molecular modelling for investigating structure—function relationships of soy glycininWITHANA-GAMAGE, Thushan S; WANASUNDARA, Janitha P. D.Trends in food science & technology (Regular ed.). 2012, Vol 28, Num 2, pp 153-167, issn 0924-2244, 15 p.Article

Structure Modification of Montmorillonite Nanoclay by Surface Coating with Soy ProteinMINFENG JIN; QIXIN ZHONG.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 48, pp 11965-11971, issn 0021-8561, 7 p.Article

Metastable Radicals and Intrinsic Chemiluminescence from Soy ProteinsLIEBOLD, Christopher M; QINGXIN LEI; BOATRIGHT, William L et al.Journal of food science. 2011, Vol 76, Num 7, issn 0022-1147, C1101-C1107Article

Effect of heat treatment on the properties of soy protein-stabilised emulsionsFANG LI; XIANGZHEN KONG; CAIMENG ZHANG et al.International journal of food science & technology. 2011, Vol 46, Num 8, pp 1554-1560, issn 0950-5423, 7 p.Article

Mechanism of microwave-accelerated soy protein isolate―saccharide graft reactionsGUAN, Jun-Jun; ZHANG, Tong-Bin; MING HUI et al.Food research international. 2011, Vol 44, Num 9, pp 2647-2654, issn 0963-9969, 8 p.Article

Physicochemical Properties of Soy Protein: Effects of Subunit CompositionGUANGYAN QI; VENKATESHAN, Karthik; XIAOQUN MO et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 18, pp 9958-9964, issn 0021-8561, 7 p.Article

Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatmentsARORA, Akshay; DAMODARAN, Srinivasan.Food chemistry. 2011, Vol 127, Num 3, pp 1007-1013, issn 0308-8146, 7 p.Article

Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant FormulaHUIJING LI; KEXUE ZHU; HUIMING ZHOU et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 22, pp 12028-12036, issn 0021-8561, 9 p.Article

Effect of Type and Content of Modified Montmorillonite on the Structure and Properties of Bio-Nanocomposite Films Based on Soy Protein Isolate and MontmorilloniteKUMAR, P; SANDEEP, K. P; ALAVI, S et al.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, N46-N56Article

Effect of acid and base treatments on structural, rheological, and antioxidant properties of α-zeinBOCE ZHANG; YANGCHAO LUO; QIN WANG et al.Food chemistry. 2010, Vol 124, Num 1, pp 210-220, issn 0308-8146, 11 p.Article

In Vitro Study of the Release Properties of Soy-Zein Protein Microspheres with a Dynamic Artificial Digestive SystemCHEN, Lingyun; HEBRARD, Geraldine; BEYSSAC, Eric et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 17, pp 9861-9867, issn 0021-8561, 7 p.Article

Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro StudyCAILLARD, R; MATEESCU, M. A; SUBIRADE, M et al.Food research international. 2010, Vol 43, Num 10, pp 2349-2355, issn 0963-9969, 7 p.Article

Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible SeaweedsCOFRADES, S; LOPEZ-LOPEZ, I; BRAVO, L et al.Food science and technology international. 2010, Vol 16, Num 5, pp 361-370, issn 1082-0132, 10 p.Article

Changes in Lipid Metabolism by Soy β-Conglycinin-Derived Peptides in HepG2 CellsMOCHIZUKI, Yuko; MAEBUCHI, Motohiro; KOHNO, Mitsutaka et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 4, pp 1473-1480, issn 0021-8561, 8 p.Article

Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopyHERRERO, A. M; JIMENEZ-COLMENERO, F; CARMONA, P et al.International journal of food science & technology. 2009, Vol 44, Num 4, pp 711-717, issn 0950-5423, 7 p.Article

Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reactionQI, Jun-Ru; YANG, Xiao-Quan; LIAO, Jin-Song et al.International journal of food science & technology. 2009, Vol 44, Num 11, pp 2296-2302, issn 0950-5423, 7 p.Article

Sunflower Protein Hydrolysates Reduce Cholesterol Micellar SolubilityMEGIAS, Cristina; PEDROCHE, Justo; YUST, Maria Del Mar et al.Plant foods for human nutrition (Dordrecht). 2009, Vol 64, Num 2, pp 86-93, issn 0921-9668, 8 p.Article

Characterization of Amino Cross-Linked Soy Protein HydrogelsCAILLARD, R; REMONDETTO, G. E; MATEESCU, M. A et al.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, C283-C291Article

Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty : An edible seaweedSURESH KUMAR, K; GANESAN, K; SUBBA RAO, P. V et al.Food chemistry. 2008, Vol 107, Num 1, pp 289-295, issn 0308-8146, 7 p.Article

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