Статті в журналах з теми "Physicochemical properties of food proteins"
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Zia, Muhammad Bin, Serap Namli, and Mecit Halil Oztop. "Physicochemical properties of wet-glycated soy proteins." LWT 142 (May 2021): 110981. http://dx.doi.org/10.1016/j.lwt.2021.110981.
Повний текст джерелаSoares, Luís Henrique de Barros, Patrícia Melchionna Albuquerque, Francine Assmann, and Marco Antônio Záchia Ayub. "Physicochemical properties of three food proteins treated with transglutaminase." Ciência Rural 34, no. 4 (August 2004): 1219–23. http://dx.doi.org/10.1590/s0103-84782004000400039.
Повний текст джерелаTandang-Silvas, Mary Rose G., Evelyn Mae Tecson-Mendoza, Bunzo Mikami, Shigeru Utsumi, and Nobuyuki Maruyama. "Molecular Design of Seed Storage Proteins for Enhanced Food Physicochemical Properties." Annual Review of Food Science and Technology 2, no. 1 (April 10, 2011): 59–73. http://dx.doi.org/10.1146/annurev-food-022510-133718.
Повний текст джерелаLi, Yangyang, Hua Jin, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu, and Jing Xu. "Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions." Nanomaterials 9, no. 1 (December 25, 2018): 25. http://dx.doi.org/10.3390/nano9010025.
Повний текст джерелаZeng, Yan, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang, and Yuanxia Sun. "Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review." Foods 11, no. 21 (October 23, 2022): 3326. http://dx.doi.org/10.3390/foods11213326.
Повний текст джерелаTang, Xiao, Yanting Shen, Yiqin Zhang, M. Wes Schilling, and Yonghui Li. "Parallel comparison of functional and physicochemical properties of common pulse proteins." LWT 146 (July 2021): 111594. http://dx.doi.org/10.1016/j.lwt.2021.111594.
Повний текст джерелаBarroso da Silva, Fernando Luís, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E. Allen Foegeding, Muhammad Gulzar, et al. "Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 365–87. http://dx.doi.org/10.1146/annurev-food-032519-051640.
Повний текст джерелаRahma, E. H., T. A. El-Adawy, R. Lásztity, M. A. Gomaa, A. A. El-Badawey, and J. Gaugecz. "Biochemical studies of some non-conventional sources of proteins Part 6. Physicochemical properties of apricot kernel proteins and their changes during detoxification." Food / Nahrung 38, no. 1 (1994): 3–11. http://dx.doi.org/10.1002/food.19940380103.
Повний текст джерелаWang, Ronghan, Jing Jing Wang, Xiaobing Guo, Yufeng Li, Yi Wu, Haiquan Liu, and Yong Zhao. "Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation." LWT 154 (January 2022): 112832. http://dx.doi.org/10.1016/j.lwt.2021.112832.
Повний текст джерелаXIONG, Y. L., and C. J. BREKKE. "Physicochemical and Gelation Properties of Pre- and Postrigor Chicken Salt-soluble Proteins." Journal of Food Science 55, no. 6 (November 1990): 1544–48. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03564.x.
Повний текст джерелаELIZALDE, B. E., A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins." Journal of Food Science 56, no. 1 (January 1991): 116–20. http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x.
Повний текст джерелаGENOVESE, M. I., and F. M. LAJOLO. "Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds." Journal of Food Science 57, no. 6 (November 1992): 1378–81. http://dx.doi.org/10.1111/j.1365-2621.1992.tb06863.x.
Повний текст джерелаGundogan, Rukiye, and Asli Can Karaca. "Physicochemical and functional properties of proteins isolated from local beans of Turkey." LWT 130 (August 2020): 109609. http://dx.doi.org/10.1016/j.lwt.2020.109609.
Повний текст джерелаROSALES-HERNÁNDEZ, Jessica María, Walfred ROSAS-FLORES, Hiram MEDRANO-ROLDÁN, Gerardo Antonio PÁMANES-CARRASCO, Esperanza HERRERA-TORRES, and Damián REYES-JÁQUEZ. "Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (May 15, 2022): 95. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0026.
Повний текст джерелаKisambira, Abbas, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, and Wolfgang Gruenberg. "Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins." Journal of Food Research 3, no. 6 (October 7, 2014): 168. http://dx.doi.org/10.5539/jfr.v3n6p168.
Повний текст джерелаFilli, Kalep Bulus. "Physicochemical properties of sorghum malt and Bambara groundnut based extrudates." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 55–65. http://dx.doi.org/10.3126/jfstn.v9i0.12075.
Повний текст джерелаWang, Yaosong, Changqi Liu, Tianyi Ma та Jing Zhao. "Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins". Food Chemistry 295 (жовтень 2019): 267–73. http://dx.doi.org/10.1016/j.foodchem.2019.05.128.
Повний текст джерелаParaman, Ilankovan, N. S. Hettiarachchy, Christian Schaefer, and Markus I. Beck. "Physicochemical Properties of Rice Endosperm Proteins Extracted by Chemical and Enzymatic Methods." Cereal Chemistry Journal 83, no. 6 (November 2006): 663–67. http://dx.doi.org/10.1094/cc-83-0663.
Повний текст джерелаChen, Yixuan, Jianchu Chen, Cheng Chang, Juan Chen, Feiwei Cao, Jiawen Zhao, Yangfan Zheng, and Jiajin Zhu. "Physicochemical and functional properties of proteins extracted from three microalgal species." Food Hydrocolloids 96 (November 2019): 510–17. http://dx.doi.org/10.1016/j.foodhyd.2019.05.025.
Повний текст джерелаZhan, Qian, Xiaoting Ye, Yu Zhang, Xiangli Kong, Jinsong Bao, Harold Corke, and Zhongquan Sui. "Starch granule-associated proteins affect the physicochemical properties of rice starch." Food Hydrocolloids 101 (April 2020): 105504. http://dx.doi.org/10.1016/j.foodhyd.2019.105504.
Повний текст джерелаGarcía-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins." Foods 9, no. 7 (July 15, 2020): 933. http://dx.doi.org/10.3390/foods9070933.
Повний текст джерелаIwona, Szerszunowicz, and Nałęcz Dorota. "The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity." Czech Journal of Food Sciences 36, No. 2 (May 7, 2018): 119–25. http://dx.doi.org/10.17221/455/2016-cjfs.
Повний текст джерелаMcClements, David Julian, Jiakai Lu, and Lutz Grossmann. "Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources." Colloids and Interfaces 6, no. 2 (March 24, 2022): 19. http://dx.doi.org/10.3390/colloids6020019.
Повний текст джерелаCui, Qiang, Lin Wang, Guorong Wang, Anqi Zhang, Xibo Wang, and Lianzhou Jiang. "Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins." LWT 142 (May 2021): 110979. http://dx.doi.org/10.1016/j.lwt.2021.110979.
Повний текст джерелаCabrera-Chávez, Francisco, Josafat Marina Ezquerra-Brauer, Ronaldo Herrera-Urbina, Cristina M. Rosell, and Ofelia Rouzaud-Sández. "Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra (Scomberomorus sierra) Fish." International Journal of Food Properties 13, no. 6 (October 25, 2010): 1187–98. http://dx.doi.org/10.1080/10942910903013357.
Повний текст джерелаPATEL, T. R., D. M. JACKMAN, G. J. WILLIAMS, and F. M. BARTLETT. "Physicochemical Properties of Heat-Stable Proteases from Psychrotrophic Pseudomonads." Journal of Food Protection 49, no. 3 (March 1, 1986): 183–88. http://dx.doi.org/10.4315/0362-028x-49.3.183.
Повний текст джерелаHa, Ho-Kyung, Scott Rankin, Mee-Ryung Lee, and Won-Jae Lee. "Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review." Molecules 24, no. 18 (September 6, 2019): 3254. http://dx.doi.org/10.3390/molecules24183254.
Повний текст джерелаELIZALDE, B. E., R. J. KANTEREWICZ, A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions." Journal of Food Science 53, no. 3 (May 1988): 845–48. http://dx.doi.org/10.1111/j.1365-2621.1988.tb08968.x.
Повний текст джерелаMoghadam, Maryam, Maryam Salami, Mehdi Mohammadian, Zahra Emam-Djomeh, Raheleh Jahanbani, and Ali Akbar Moosavi-Movahedi. "Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis." Food Bioscience 36 (August 2020): 100611. http://dx.doi.org/10.1016/j.fbio.2020.100611.
Повний текст джерелаTSUMURA, Kazunobu. "Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis." Food Science and Technology Research 15, no. 4 (2009): 381–88. http://dx.doi.org/10.3136/fstr.15.381.
Повний текст джерелаMilson S. Barbosa, Cintia C.C. Freire, Danyelle A. Mota, Lays C. Almeida, Ranyere L. Souza, Matheus M. Pereira, Álvaro S. Lima, and Cleide M. F. Soares. "Nutritional Quality of Moringa oleifera Seeds and Physicochemical Properties of Its Crude Oil." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 3, no. 4 (December 21, 2020): 341–46. http://dx.doi.org/10.34178/jbth.v3i4.140.
Повний текст джерелаDai, Hongjie, Yi Sun, Wenyin Xia, Liang Ma, Lin Li, Qiang Wang, and Yuhao Zhang. "Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration." LWT 141 (April 2021): 110895. http://dx.doi.org/10.1016/j.lwt.2021.110895.
Повний текст джерелаDong, Mengxue, Liangjie Tian, Jiayu Li, Jie Jia, Yufei Dong, Yonggang Tu, Xuebo Liu, Chen Tan, and Xiang Duan. "Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid." LWT 154 (January 2022): 112868. http://dx.doi.org/10.1016/j.lwt.2021.112868.
Повний текст джерелаLi, Fang, Xiangyang Wu, Ting Zhao, Feng Li, Jiangli Zhao, and Liuqing Yang. "Extraction, Physicochemical, and Functional Properties of Proteins From Milk Thistle Silybum Marianum L. Gaernt Seeds." International Journal of Food Properties 16, no. 8 (February 13, 2013): 1750–63. http://dx.doi.org/10.1080/10942912.2011.608176.
Повний текст джерелаKitts, David D. "Bioactive substances in food: identification and potential uses." Canadian Journal of Physiology and Pharmacology 72, no. 4 (April 1, 1994): 423–34. http://dx.doi.org/10.1139/y94-062.
Повний текст джерелаKutzli, Ines, Jochen Weiss, and Monika Gibis. "Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application." Foods 10, no. 2 (February 9, 2021): 376. http://dx.doi.org/10.3390/foods10020376.
Повний текст джерелаParamita, Vilia Darma, Naksit Panyoyai, and Stefan Kasapis. "Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute." International Journal of Molecular Sciences 21, no. 7 (April 6, 2020): 2550. http://dx.doi.org/10.3390/ijms21072550.
Повний текст джерелаRahman, Md Mahfuzur, and Buddhi P. Lamsal. "Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties." Comprehensive Reviews in Food Science and Food Safety 20, no. 2 (February 2, 2021): 1457–80. http://dx.doi.org/10.1111/1541-4337.12709.
Повний текст джерелаFIORA, F. A., A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water-holding Characteristics of Gels." Journal of Food Science 55, no. 1 (January 1990): 133–36. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x.
Повний текст джерелаChoi, Y. J., T. M. Lin, K. Tomlinson, and J. W. Park. "Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins." LWT - Food Science and Technology 41, no. 3 (April 2008): 460–68. http://dx.doi.org/10.1016/j.lwt.2007.03.016.
Повний текст джерелаDogbevi, M. K., C. Vachon, and M. Lacroix. "Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma Irradiation." Journal of Food Science 64, no. 3 (May 1999): 540–42. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15080.x.
Повний текст джерелаTEMELLI, F., E. LeBLANC, L. FU, and N. J. TURCHINSKY. "EFFECT OF SUPERCRITICAL CO2EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS." Journal of Muscle Foods 9, no. 2 (April 1998): 57–73. http://dx.doi.org/10.1111/j.1745-4573.1998.tb00644.x.
Повний текст джерелаYang, Kai, Tian-Rui Xu, Yan-Hong Fu, Ming Cai, Qi-Le Xia, Rong-Fa Guan, Xian-Guo Zou, and Pei-Long Sun. "Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake." Food Research International 139 (January 2021): 109907. http://dx.doi.org/10.1016/j.foodres.2020.109907.
Повний текст джерелаLenz, Markus, Boris Kolvenbach, Benjamin Gygax, Suzette Moes, and Philippe F. X. Corvini. "Shedding Light on Selenium Biomineralization: Proteins Associated with Bionanominerals." Applied and Environmental Microbiology 77, no. 13 (May 20, 2011): 4676–80. http://dx.doi.org/10.1128/aem.01713-10.
Повний текст джерелаLi, Wan, Ran Du, Julieth Joram Majura, Zhongqin Chen, Wenhong Cao, Chaohua Zhang, Huina Zheng, Jialong Gao, Haisheng Lin, and Xiaoming Qin. "The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)." Foods 11, no. 18 (September 13, 2022): 2820. http://dx.doi.org/10.3390/foods11182820.
Повний текст джерелаEvdokimov, Ivan, Vladimir Kurchenko, Vasiliy Tsigankov, and Tatyana Golovach. "DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE." Foods and Raw Materials 3, no. 2 (October 20, 2015): 105–14. http://dx.doi.org/10.12737/13127.
Повний текст джерелаBoonaert, Christophe J. P., and Paul G. Rouxhet. "Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties." Applied and Environmental Microbiology 66, no. 6 (June 1, 2000): 2548–54. http://dx.doi.org/10.1128/aem.66.6.2548-2554.2000.
Повний текст джерелаAjibola, Comfort F., and Rotimi E. Aluko. "Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions." Molecules 27, no. 3 (February 4, 2022): 1059. http://dx.doi.org/10.3390/molecules27031059.
Повний текст джерелаChang, Hongmiao, Junwei Zhang, Jian Xia, Caiyun Kang, and Yueming Yan. "Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties." Food Chemistry 376 (May 2022): 131944. http://dx.doi.org/10.1016/j.foodchem.2021.131944.
Повний текст джерелаSchär-Zammaretti, Prisca, Marie-Lise Dillmann, Nicola D'Amico, Michael Affolter, and Job Ubbink. "Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus." Applied and Environmental Microbiology 71, no. 12 (December 2005): 8165–73. http://dx.doi.org/10.1128/aem.71.12.8165-8173.2005.
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