Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins.

[1]  I. Alli,et al.  Phenolic–protein interactions in oilseed protein isolates , 2013 .

[2]  P. Sheard,et al.  Macromolecular changes associated with the heat treatment of soya isolate , 2007 .

[3]  J. Ahmed,et al.  VISCOELASTIC AND THERMAL CHARACTERISTICS OF VEGETABLE PUREE‐BASED BABY FOODS , 2006 .

[4]  D. Godfrey,et al.  Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins , 2006 .

[5]  P. Åman,et al.  High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction. , 2003, Journal of chromatography. A.

[6]  T. G. Toschi,et al.  Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins , 2002 .

[7]  J. Krause,et al.  Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L) , 2002 .

[8]  E. Li-Chan,et al.  Thermal analysis of flaxseed (Linum usitatissimum) proteins by differential scanning calorimetry , 2002 .

[9]  S. Ruth,et al.  Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil , 2001 .

[10]  P. Åman,et al.  HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. , 2000, Journal of agricultural and food chemistry.

[11]  R. Yada,et al.  Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—I. Isolation/purification and characterization , 1998 .

[12]  F. Saura-calixto,et al.  Characterization of Dietary Fiber and the In Vitro Indigestible Fraction of Grape Pomace , 1998, American Journal of Enology and Viticulture.

[13]  C. Nadon,et al.  Phenolic protein interactions in relation to the gelation properties of canola protein , 1996 .

[14]  B. Bartolomé,et al.  Phenolic Inhibitors of α-Amylase and Trypsin Enzymes by Extracts From Pears, Lentils, and Cocoa. , 1996, Journal of food protection.

[15]  Y. Konishi,et al.  Factors affecting molecular characteristics of whey protein gelation , 1995 .

[16]  M. Longstaff,et al.  The influence of proanthocyanidin-rich bean hulls and level of dietary protein on energy metabolizability and nutrient digestibility by adult cockerels , 1993, British Journal of Nutrition.

[17]  F. Saura-calixto,et al.  Effects of dietary fibre and tannins from apple pulp on the composition of faeces in rats , 1992, British Journal of Nutrition.

[18]  M. Añón,et al.  Electrophoretic, solubility and functional properties of commercial soy protein isolates , 1991 .

[19]  S. Damodaran.  Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation , 1988 .

[20]  N. Das,et al.  Effects of flavonoids on nonenzymatic lipid peroxidation: structure-activity relationship. , 1988, Biochemical medicine and metabolic biology.

[21]  J. Kinsella,et al.  Milk proteins: physicochemical and functional properties. , 1984, Critical reviews in food science and nutrition.

[22]  L. Hogge,et al.  Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls , 1982 .

[23]  L. Butler,et al.  Protein precipitation method for the quantitative determination of tannins , 1978 .

[24]  G. Beauchamp,et al.  Chapter 14 – The Development of Flavor Preferences in Humans: A Review , 1977 .

[25]  W. Loomis,et al.  Plant phenolic compounds and the isolation of plant enzymes , 1966 .

[26]  H. S. Mason.  Reactions between Quinones and Proteins , 1955, Nature.