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Results 1 to 25 of 1257460

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Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsionsREIFFERS-MAGNANI, C. K; CUQ, J. L; WATZKE, H. J et al.Food hydrocolloids. 2000, Vol 14, Num 6, pp 521-530, issn 0268-005XArticle

Properties and microstructure of plasticized zein filmsLAI, H.-M; PADUA, G. W.Cereal chemistry. 1997, Vol 74, Num 6, pp 771-775, issn 0009-0352Article

Evolution of wheat gliadins conformation during film formation : A Fourier transform infrared studyMANGAVEL, Cécile; BARBOT, Jacky; POPINEAU, Yves et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 2, pp 867-872, issn 0021-8561Article

Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion filmsPEREZ-GAGO, Maria B; KROCHTA, John M.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 2, pp 996-1002, issn 0021-8561Article

Torsional fracture properties of heat-induced whey protein gelsIKEDA, Shinya.Nippon Shokuhin Kagaku Kogaku Kaishi. 2001, Vol 48, Num 2, pp 81-86, issn 1341-027XArticle

Studies on permeability and rheology of heat and sodium ions-induced whey protein gelsMLEKO, S.Journal of food science and technology (Mysore). 2000, Vol 37, Num 3, pp 307-310, issn 0022-1155Article

Physical and mechanical properties of soy protein-based plastic foamsPARK, S. K; HETTIARACHCHY, N. S.Journal of the American Oil Chemists' Society. 1999, Vol 76, Num 10, pp 1201-1205, issn 0003-021XConference Paper

Aggregation in a concentrated model protein system: a mesoscopic simulation of β-casein self-assemblyDICKINSON, Eric; KRISHNA, Sujata.Food hydrocolloids. 2001, Vol 15, Num 2, pp 107-115, issn 0268-005XArticle

Mechanical and barrier properties of cross-linked soy and whey protein based filmsSABATO, S. F; OUATTARA, B; YU, H et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 3, pp 1397-1403, issn 0021-8561Article

Effect of genetic polymorphism on the gelation of β-lactoglobulinFOEGEDING, E. A; LOWE, R; BOLAND, M. J et al.Die Makromolekulare Chemie. Macromolecular symposia. 1999, pp 137-143, issn 0258-0322, isbn 3-527-29808-8Conference Paper

Greffage de radicaux hydrophobes sur les protéines de colza : Influence sur les propriétés physico-chimiques et fonctionnelles = Grafting of hydrophobic probes on rapeseed proteins : influence on physico-chemical and functional propertiesGerbanowski, Alice; Gueguen, Jacques.1999, 208 p.Thesis

Glass transition of wheat gluten plasticized with water, glycerol, or sorbitolPOUPLIN, M; REDL, A; GONTARD, N et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 2, pp 538-543, issn 0021-8561Article

Development of shelf stable seaweed by hurdle processing = Développement d'une algue stable en conservation par un procédé de barrièreGUERRERO, S. N; CAMPOS, C. A; ALZAMORA, S. M et al.Food science and technology international. 2002, Vol 8, Num 2, pp 95-99, issn 1082-0132Article

Diversity of the microflora of edible macroalga (Palmaria palmata) = Diversité de la microflore de macroalgue comestible (Palmaria palmata)MOORE, J. E; XU, J; MILLAR, B. C et al.Food microbiology. 2002, Vol 19, Num 2-3, pp 249-257, issn 0740-0020Article

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

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