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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Food research international, 2010-03, Vol.43 (2), p.537-546

2010

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Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

Food research international, 2010-03, Vol.43 (2), p.553-559

2010

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Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

Food research international, 2010-03, Vol.43 (2), p.432-442

2010

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Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Food research international, 2011-10, Vol.44 (8), p.2482-2488

2011

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Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies

Critical reviews in food science and nutrition, 2007-01, Vol.47 (2), p.127-143

2007

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Effect of processing on post-bottling haze formation in apple juice

Food research international, 2001, Vol.34 (5), p.415-424

2001

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Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures

Journal of food science, 2006-04, Vol.71 (3), p.C137-C145

2006

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Kinetics of haze formation and factors influencing the development of haze in clarified apple juice

Food research international, 2001, Vol.34 (5), p.431-440

2001

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Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Food science & technology, 2012-03, Vol.45 (2), p.155-160

2012

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Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography

Food chemistry, 2006, Vol.99 (4), p.759-766

2006

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Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability

Food research international, 2005-01, Vol.38 (10), p.1199-1204

2005

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Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study

Food research international, 2000-10, Vol.33 (8), p.673-682

2000

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Interactive effects of factors affecting gelation of whey proteins

Journal of food science, 1997-01, Vol.62 (1), p.57-65

1997

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Functional properties of glycated soy 11S glycinin

Journal of food science, 2005-05, Vol.70 (4), p.C269-C274

2005

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Ionic Strength and pH-Induced Changes in the Immunoreactivity of Purified Soybean Glycinin and Its Relation to Protein Molecular Structure

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5819-5826

2007

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Allergen management in the food industry

2010

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Production of Soy Protein Concentrates Using a Combination of Electroacidification and Ultrafiltration

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.6991-6996

2004

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Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux

Journal of membrane science, 2004-03, Vol.231 (1), p.169-179

2004

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Antioxidant Properties of Genistein in a Model Edible Oil System

Journal of food science, 2006-09, Vol.71 (7), p.C395-C399

2006

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Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B

Journal of agricultural and food chemistry, 1997-05, Vol.45 (5), p.1608-1618

1997

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Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of α-Lactalbumin

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1116-1125

1997

Volltextzugriff (PDF)

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Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies

Effect of processing on post-bottling haze formation in apple juice

Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures

Kinetics of haze formation and factors influencing the development of haze in clarified apple juice

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography

Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability

Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study

Interactive effects of factors affecting gelation of whey proteins

Functional properties of glycated soy 11S glycinin

Ionic Strength and pH-Induced Changes in the Immunoreactivity of Purified Soybean Glycinin and Its Relation to Protein Molecular Structure

Allergen management in the food industry

Production of Soy Protein Concentrates Using a Combination of Electroacidification and Ultrafiltration

Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux

Antioxidant Properties of Genistein in a Model Edible Oil System

Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B

Use of Differential Scanning Calorimetry and Infrared Spectroscopy in the Study of Thermal and Structural Stability of α-Lactalbumin

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