A structural explanation for protein digestibility changes in different food matrices

Jiahui Chen, Qianni Gao, Xing Zhang +4

Food Hydrocolloids

Proteins in Food Systems

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2022Academic literature45 citations3 claims extractedDOI

Modulating molecular interactions in pea protein to improve its functional properties

Yanting Shen, Zhenjiao Du, Xiaorong Wu +1

Journal of Agriculture and Food Research

Proteins in Food Systems

Proteins exist in numerous spatial arrangements and are stabilized by various inter- and intra-molecular forces. The objectives of this study were to investigate the functional properties of pea...

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A structural explanation for protein digestibility changes in different food matrices

Modulating molecular interactions in pea protein to improve its functional properties

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Protein oleogels prepared by solvent transfer method with varying protein sources

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Higher Intakes of Potassium and Magnesium, but Not Lower Sodium, Reduce Cardiovascular Risk in the Framingham Offspring Study

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Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu

Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch

Authenticity of probiotic foods and dietary supplements: A pivotal issue to address

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Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review