Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie.
暂无分享,去创建一个
[1] Takuji Tanaka,et al. Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: Expansion of legume protein utilization as food ingredients , 2022, Current Opinion in Food Science.
[2] F. Masoodi,et al. Nanoencapsulation of pomegranate peel extract using maltodextrin and whey protein isolate. Characterisation, release behaviour and antioxidant potential during simulated invitro digestion , 2022, Food Bioscience.
[3] Jianjun Cheng,et al. Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones , 2022, LWT.
[4] M. Woo,et al. The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products , 2021 .
[5] Iman Katouzian,et al. Casein-based nanodelivery of olive leaf phenolics: Preparation, characterization and release study , 2021, Food Structure.
[6] Reetu,et al. Functional characterization of plant-based protein to determine its quality for food applications , 2021, Food Hydrocolloids.
[7] Bo Cui,et al. Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions , 2021 .
[8] D. Kamdem,et al. Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking , 2021 .
[9] R. Gutiérrez-Dorado,et al. Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion , 2021 .
[10] M. Kopjar,et al. Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice , 2021 .
[11] D. Gong,et al. Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. , 2021, Food chemistry.
[12] Xingguo Wang,et al. Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. , 2020, International journal of biological macromolecules.
[13] B. Suárez Valles,et al. Characterization of extractable phenolic profile of common bean seeds (Phaseolus vulgaris L.) in a Spanish diversity panel. , 2020, Food research international.
[14] Mukta Roy,et al. Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt , 2020 .
[15] H. Okumura. Application of phenolic compounds in plants for green chemical materials , 2020 .
[16] Ren Wang,et al. Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties. , 2020, Food & function.
[17] G. Pastore,et al. Polyphenols and their applications: An approach in food chemistry and innovation potential. , 2020, Food chemistry.
[18] Zhengxing Chen,et al. Functional properties and structural changes of rice proteins with anthocyanins complexation. , 2020, Food chemistry.
[19] M. Lila,et al. Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. , 2020, Food chemistry.
[20] S. K. Mahto,et al. Soy protein isolate supplemented silk fibroin nanofibers for skin tissue regeneration: Fabrication and characterization. , 2020, International journal of biological macromolecules.
[21] D. Gong,et al. Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel , 2020 .
[22] Haile Ma,et al. Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation , 2020 .
[23] S. Jafari,et al. Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization , 2020 .
[24] R. Portmann,et al. Protein digestion of different protein sources using the INFOGEST static digestion model. , 2020, Food research international.
[25] Gangcheng Wu,et al. The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability. , 2020, Food chemistry.
[26] Q. Hu,et al. Effect of ultrasonic power on properties of edible composite films based on rice protein hydrolysates and chitosan. , 2020, Ultrasonics sonochemistry.
[27] M. Ngadi,et al. Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts. , 2020, Ultrasonics sonochemistry.
[28] I. A,et al. HEATING EFFECT ON PHYTOCHEMICAL AND PROXIMATE CONTENTS OF COOKED AQUEOUS EXTRACT OF PHASEOLUS VULGARIS (KIDNEY BEANS) , 2020, Universal Journal of Pharmaceutical Research.
[29] Yuerong Liang,et al. Utilization of albumin fraction from defatted rice bran to stabilize and deliver (-)-epigallocatechin gallate. , 2019, Food chemistry.
[30] S. Lević,et al. Application of Polyphenol-Loaded Nanoparticles in Food Industry , 2019, Nanomaterials.
[31] Zhengxing Chen,et al. Co-folding of hydrophobic rice proteins and shellac in hydrophilic binary microstructures for cellular uptake of apigenin. , 2019, Food chemistry.
[32] Mouming Zhao,et al. Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion , 2019, Journal of Cereal Science.
[33] A. Kelly,et al. Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients , 2019, Journal of Cereal Science.
[34] Roberto Parra-Saldivar,et al. Sustainable production of natural phenolics for functional food applications , 2019, Journal of Functional Foods.
[35] J. C. Okonkwo,et al. Effect of Sun Dried, Dehulled and Boiled Kidney beans on Hematological and Serum Biochemistry of Broiler Chickens , 2019, International Journal of Environment Agriculture and Biotechnology.
[36] Khodir Madani,et al. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions , 2019, PharmaNutrition.
[37] D. Mcclements,et al. Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions. , 2019, Food & function.
[38] M. Świeca,et al. Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins , 2019, Molecules.
[39] E. Sánchez,et al. Characterization of Bioactive Compounds, Mineral Content, and Antioxidant Activity in Bean Varieties Grown with Traditional Methods in Oaxaca, Mexico , 2019, Antioxidants.
[40] Yuanfa Liu,et al. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. , 2018, Food chemistry.
[41] Zhengxing Chen,et al. Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites. , 2018, Food & function.
[42] D. S. Sogi,et al. Comparative study of structural and functional characterization of bran protein concentrates from superfine, fine and coarse rice cultivars. , 2018, International journal of biological macromolecules.
[43] Qing-Wen Zhang,et al. Techniques for extraction and isolation of natural products: a comprehensive review , 2018, Chinese Medicine.
[44] M. Zhang,et al. Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. , 2018, Food chemistry.
[45] J. S. Duhan,et al. Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake , 2018 .
[46] M. Battino,et al. Dietary polyphenols: Structures, bioavailability and protective effects against atherosclerosis. , 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[47] Ariel Buzera,et al. Nutritional and Functional Properties of Mushroom ( Agaricus bisporus & Pleurotus ostreatus ) and Their Blends with Maize Flour , 2018 .
[48] M. Lila,et al. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. , 2017, Food chemistry.
[49] S. Yoo,et al. Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract. , 2017, Food chemistry.
[50] B. Wang,et al. Advances in extraction and analysis of phenolic compounds from plant materials. , 2017, Chinese journal of natural medicines.
[51] A. Kelly,et al. Composition and protein profile analysis of rice protein ingredients , 2017 .
[52] Haile Ma,et al. Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation. , 2017, Food chemistry.
[53] A. Kelly,et al. Physical and flow properties of rice protein powders , 2016 .
[54] R. Deshpande,et al. Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans , 2016 .
[55] Hanju Sun,et al. Lactobacillus Plantarum F25-4 Assisted Rice Soaking Reduced the Cooking Strength of Japonica Rice Used in Chinese Rice Wine by Changing the Composition and Configuration of the Rice Protein , 2022, Social Science Research Network.
[56] M. Imran,et al. Effect of boiling and roasting on physicochemical and antioxidant properties of dark red kidney bean (Phaseolus vulgaris) , 2021 .
[57] S. Nurbayti,et al. Characteristics and antioxidant activity of kidney bean (Phaseolus vulgaris L.) tempeh as functional food , 2021 .
[58] J. Anuntagool,et al. Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method , 2020 .
[59] Baodong Zheng,et al. Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein , 2018 .
[60] P. Srivastav,et al. Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice , 2017 .