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ct.\*:("Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts")

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Results 1 to 25 of 5383

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Fabrication, Gastromucoadhesivity, Swelling, and Degradation of Zein―Chitosan Composite Ultrafine FibersWONGSASULAK, Saowakon; PUTTIPAIBOON, Natthon; YOOVIDHYA, Tipaporn et al.Journal of food science. 2013, Vol 78, Num 4-6, issn 0022-1147, N926-N935Article

A novel process to efficiently form transglutaminase-set soy protein isolate-stabilized emulsion gelsTANG, Chuan-He; MIAO YANG; FU LIU et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 15-21, issn 0023-6438, 7 p.Article

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reactionFENG XUE; CHEN LI; XIANGWEI ZHU et al.Food research international. 2013, Vol 51, Num 2, pp 490-495, issn 0963-9969, 6 p.Article

Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging ActivitiesJIMENEZ-RUIZ, Edgar I; CALDERON DE LA BARCA, Ana M; SOTELO-MUNDO, Rogerio R et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, C1152-C1158Article

Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinkingMINFENG JIN; IKEDA, Shinya; QIXIN ZHONG et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 1, pp 23-29, issn 0023-6438, 7 p.Article

Development of Zein Nanoparticles Coated with Carboxymethyl Chitosan for Encapsulation and Controlled Release of Vitamin D3YANGCHAO LUO; ZI TENG; QIN WANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 3, pp 836-843, issn 0021-8561, 8 p.Article

Effect of Enzymatic Deamidation of Soy Protein by Protein— Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous ConditionsSUPPAVORASATIT, Inthawoot; CADWALLADER, Keith R.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 32, pp 7817-7823, issn 0021-8561, 7 p.Article

Effect of γ-Zein on the Rheological Behavior of Concentrated Zein SolutionsNONTHANUM, Panadda; LEE, Youngsoo; PADUA, Graciela W et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 7, pp 1742-1747, issn 0021-8561, 6 p.Article

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical EncapsulationZI TENG; YANGCHAO LUO; QIN WANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 10, pp 2712-2720, issn 0021-8561, 9 p.Article

Comparative Antioxidant Activity of Edible Japanese Brown SeaweedsWIDJAJA-ADHI AIRANTHI, M. K; HOSOKAWA, Masashi; MIYASHITA, Kazuo et al.Journal of food science. 2011, Vol 76, Num 1, issn 0022-1147, C104-C111Article

Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein IsolateJIANG JIANG; XIONG, Youling L; JIE CHEN et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, C293-C302Article

Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolateYAN YAN LIU; XIN AN ZENG; ZHIPING DENG et al.European food research & technology (Print). 2011, Vol 233, Num 5, pp 841-850, issn 1438-2377, 10 p.Article

Interaction between gliadins and anthocyan derivativesMAZZARACCHIO, Palmira; TOZZI, Silvia; BOGA, Carla et al.Food chemistry. 2011, Vol 129, Num 3, pp 1100-1107, issn 0308-8146, 8 p.Article

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after EmulsificationTANG, Chuan-He; LING CHEN; FOEGEDING, Edward Allen et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 8, pp 4071-4077, issn 0021-8561, 7 p.Article

Optimization of the Enzymatic Deamidation of Soy Protein by Protein-Glutaminase and Its Effect on the Functional Properties of the ProteinSUPPAVORASATIT, Inthawoot; DE MEJIA, Elvira Gonzalez; CADWALLADER, Keith R et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 21, pp 11621-11628, issn 0021-8561, 8 p.Article

Reducing the Brittleness of Zein Films through Chemical ModificationKE SHI; YUPING HUANG; HAILONG YU et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 1, pp 56-61, issn 0021-8561, 6 p.Article

The potential of dry fractionation processes for sustainable plant protein productionSCHUTYSER, M. A. I; VAN DER GOOT, A. J.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 4, pp 154-164, issn 0924-2244, 11 p.Article

Enzymatic hydrolysis of soy proteins and the hydrolysates utilisationXIANG DONG SUN.International journal of food science & technology. 2011, Vol 46, Num 12, pp 2447-2459, issn 0950-5423, 13 p.Article

Distribution of Stable Free Radicals among Amino Acids of Isolated Soy ProteinsQINGXIN LEI; LIEBOLD, Christopher M; BOATRIGHT, William L et al.Journal of food science. 2010, Vol 75, Num 7, issn 0022-1147, C633-C640Article

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coastGOMEZ-ORDONEZ, Eva; JIMENEZ-ESCRIG, Antonio; RUPEREZ, Pilar et al.Food research international. 2010, Vol 43, Num 9, pp 2289-2294, issn 0963-9969, 6 p.Article

Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycininDONGHUI LUO; QIANGZHONG ZHAO; MOUMING ZHAO et al.Food chemistry. 2010, Vol 122, Num 1, pp 25-30, issn 0308-8146, 6 p.Article

Enhancing the anti-adipogenic activity of soy protein by limited hydrolysis with Flavourzyme and ultrafiltrationTSOU, May-June; KAO, Fuh-Juin; TSENG, Chun-Kai et al.Food chemistry. 2010, Vol 122, Num 1, pp 243-248, issn 0308-8146, 6 p.Article

Mycosporine-like amino acid composition of the edible red alga, Palmaria palmata (dulse) harvested from the west and east coasts of Grand Manan Island, New BrunswickYUAN, Yvonne V; WESTCOTT, Neil D; CHUN HU et al.Food chemistry. 2009, Vol 112, Num 2, pp 321-328, issn 0308-8146, 8 p.Article

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluationPRABHASANKAR, P; GANESAN, P; BHASKAR, N et al.Food chemistry. 2009, Vol 115, Num 2, pp 501-508, issn 0308-8146, 8 p.Article

Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin CarlsbergINOUYE, Kuniyo; NAKANO, Kimio; ASAOKA, Kohei et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 2, pp 717-723, issn 0021-8561, 7 p.Article

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