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Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Food chemistry, 2023-03, Vol.404, p.134511-134511, Article 134511

2023

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Long cycle life lithium ion battery with lithium nickel cobalt manganese oxide (NCM) cathode

Journal of power sources, 2014-09, Vol.261, p.285-291

2014

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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7576-7583

2009

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Multifunctional potassium hexafluorophosphate passivate interface defects for high efficiency perovskite solar cells

Journal of power sources, 2021-03, Vol.488, p.229451, Article 229451

2021

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Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

Journal of agricultural and food chemistry, 2012-08, Vol.60 (32), p.8020-8027

2012

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Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Food chemistry, 2010-01, Vol.118 (2), p.403-410

2010

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Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10697-10704

2010

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Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

Food chemistry, 2009-03, Vol.113 (1), p.196-201

2009

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Antioxidant Activity of Zein Hydrolysates in a Liposome System and the Possible Mode of Action

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.6059-6068

2006

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Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2714-2721

2008

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Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

Journal of agricultural and food chemistry, 2009-01, Vol.57 (1), p.153-159

2009

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Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9186-9192

2005

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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Food chemistry, 2015-08, Vol.180, p.235-243

2015

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Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.587-593

2010

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Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Journal of agricultural and food chemistry, 2014-11, Vol.62 (47), p.11575-11581

2014

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Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

Food chemistry, 2010-02, Vol.118 (3), p.582-588

2010

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High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution

Food chemistry, 2019-07, Vol.285, p.31-38

2019

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Thermosonication-induced structural changes and solution properties of mung bean protein

Ultrasonics sonochemistry, 2020-04, Vol.62, p.104908-104908, Article 104908

2020

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Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Food hydrocolloids, 2009, Vol.23 (1), p.72-81

2009

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Antioxidant and Bile Acid Binding Activity of Buckwheat Protein in Vitro Digests

Journal of agricultural and food chemistry, 2009-05, Vol.57 (10), p.4372-4380

2009

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Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation

Food chemistry, 2019-09, Vol.293, p.529-536

2019

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Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Food hydrocolloids, 2021-09, Vol.118, p.106816, Article 106816

2021

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Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

Food chemistry, 2018-03, Vol.243, p.231-238

2018

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Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Journal of agricultural and food chemistry, 2018-10, Vol.66 (41), p.10827-10834

2018

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Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

Journal of agricultural and food chemistry, 2019-11, Vol.67 (46), p.12895-12903

2019

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Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein

Long cycle life lithium ion battery with lithium nickel cobalt manganese oxide (NCM) cathode

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Multifunctional potassium hexafluorophosphate passivate interface defects for high efficiency perovskite solar cells

Oxidation-Induced Unfolding Facilitates Myosin Cross-Linking in Myofibrillar Protein by Microbial Transglutaminase

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

Antioxidant Activity of Zein Hydrolysates in a Liposome System and the Possible Mode of Action

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution

Thermosonication-induced structural changes and solution properties of mung bean protein

Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Antioxidant and Bile Acid Binding Activity of Buckwheat Protein in Vitro Digests

Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation

Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels

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