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Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

Journal of agricultural and food chemistry, 2013-08, Vol.61 (32), p.7715-7721

2013

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Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

International journal of food properties, 2016-01, Vol.19 (1), p.172-186

2016

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Les protéines végétales : contexte et potentiels en alimentation humaine

Cahiers de nutrition et de diététique, 2016-09, Vol.51 (4), p.177-185

2016

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Expression of a new chimeric protein with a highly repeated sequence in tobacco cells

Plant cell reports, 2011-07, Vol.30 (7), p.1289-1302

2011

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Legumes for feed, food, biomaterials and bioenergy in Europe: a review

Agronomy for sustainable development, 2014-04, Vol.34 (2), p.361-380

2014

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Effects of Grinding and Thermal Treatments on Hydrolysis Susceptibility of Pea Proteins (Pisum sativum L.)

Journal of agricultural and food chemistry, 2005-04, Vol.53 (8), p.3057-3064

2005

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Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2181-2187

1999

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Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: Thermoreversible aggregation

Food science & technology, 2015-09, Vol.63 (1), p.562-568

2015

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Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 1. Foaming Properties

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2173-2180

1999

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Molecular basis of film formation from a soybean protein: comparison between the conformation of glycinin in aqueous solution and in films

International journal of biological macromolecules, 1998-11, Vol.23 (4), p.241-249

1998

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Effect of Different Plasticizers on the Mechanical and Surface Properties of Wheat Gliadin Films

Journal of agricultural and food chemistry, 1998-11, Vol.46 (11), p.4539-4544

1998

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Foaming Properties of Potato Raw Proteins and Isolated Fractions

Food science & technology, 2001-06, Vol.34 (4), p.266-269

2001

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Differential Proteomic Analysis of Four Near-Isogenic Brassica napus Varieties Bred for their Erucic Acid and Glucosinolate Contents

Journal of proteome research, 2007-04, Vol.6 (4), p.1342-1353

2007

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Identification of Dietary and Endogenous Ileal Protein Losses in Pigs by Immunoblotting and Mass Spectrometry

The Journal of nutrition, 2005-05, Vol.135 (5), p.1215-1222

2005

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Evolution of Wheat Gliadins Conformation during Film Formation: A Fourier Transform Infrared Study

Journal of agricultural and food chemistry, 2001-02, Vol.49 (2), p.867-872

2001

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Identification of Resistant Pea (Pisum sativum L.) Proteins in the Digestive Tract of Chickens

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1295-1300

1997

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Le marché potentiel des tourteaux broyés, leurs propriétés fonctionnelles et applications

Oléagineux corps gras lipides, 2016-07, Vol.23 (4), p.D408

2016

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Chemical cleavage of bovine beta-lactoglobulin by BNPS-skatole for preparative purposes: comparative study of hydrolytic procedures and peptide characterization

Journal of Protein Chemistry, 1999-01, Vol.18 (1), p.1-12

1999

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Effect of particle size of pea (Pisum sativumL) flours on the digestion of their proteins in the digestive tract of broilers

Journal of the science of food and agriculture, 1997-10, Vol.75 (2), p.217-226

1997

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Effects of Dissociation, Deamidation, and Reducing Treatment on Structural and Surface Active Properties of Soy Glycinin

Journal of agricultural and food chemistry, 1995-08, Vol.43 (8), p.1993-2000

1995

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Weaned piglets display low gastrointestinal digestion of pea (Pisum sativum L.) lectin and pea albumin 2

Journal of animal science, 2007-11, Vol.85 (11), p.2972

2007

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Gliadin nanoparticles for the controlled release of all- trans-retinoic acid

International journal of pharmaceutics, 1996-04, Vol.131 (2), p.191-200

1996

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Emulsifying and foaming properties of native and chemically modified peptides from the 2S and 12S proteins of rapeseed (Brassica napus L.)

Journal of the American Oil Chemists' Society, 2001-03, Vol.78 (3), p.235-242

2001

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Characterisation and foaming properties of hydrolysates derived from rapeseed isolate

Colloids and surfaces, B, Biointerfaces, 2006-04, Vol.49 (1), p.40-48

2006

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Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties

Food science & technology, 2000-01, Vol.33 (5), p.380-387

2000

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Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

Les protéines végétales : contexte et potentiels en alimentation humaine

Expression of a new chimeric protein with a highly repeated sequence in tobacco cells

Legumes for feed, food, biomaterials and bioenergy in Europe: a review

Effects of Grinding and Thermal Treatments on Hydrolysis Susceptibility of Pea Proteins (Pisum sativum L.)

Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties

Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: Thermoreversible aggregation

Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 1. Foaming Properties

Molecular basis of film formation from a soybean protein: comparison between the conformation of glycinin in aqueous solution and in films

Effect of Different Plasticizers on the Mechanical and Surface Properties of Wheat Gliadin Films

Foaming Properties of Potato Raw Proteins and Isolated Fractions

Differential Proteomic Analysis of Four Near-Isogenic Brassica napus Varieties Bred for their Erucic Acid and Glucosinolate Contents

Identification of Dietary and Endogenous Ileal Protein Losses in Pigs by Immunoblotting and Mass Spectrometry

Evolution of Wheat Gliadins Conformation during Film Formation: A Fourier Transform Infrared Study

Identification of Resistant Pea (Pisum sativum L.) Proteins in the Digestive Tract of Chickens

Le marché potentiel des tourteaux broyés, leurs propriétés fonctionnelles et applications

Chemical cleavage of bovine beta-lactoglobulin by BNPS-skatole for preparative purposes: comparative study of hydrolytic procedures and peptide characterization

Effect of particle size of pea (Pisum sativumL) flours on the digestion of their proteins in the digestive tract of broilers

Effects of Dissociation, Deamidation, and Reducing Treatment on Structural and Surface Active Properties of Soy Glycinin

Weaned piglets display low gastrointestinal digestion of pea (Pisum sativum L.) lectin and pea albumin 2

Gliadin nanoparticles for the controlled release of all- trans-retinoic acid

Emulsifying and foaming properties of native and chemically modified peptides from the 2S and 12S proteins of rapeseed (Brassica napus L.)

Characterisation and foaming properties of hydrolysates derived from rapeseed isolate

Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties

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