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Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

Critical reviews in food science and nutrition, 2018-05, Vol.58 (7), p.1059-1083

2018

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Research advances on the formation mechanism of resistant starch type III: A review

Critical reviews in food science and nutrition, 2020-01, Vol.60 (2), p.276-297

2020

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Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments

Food hydrocolloids, 2019-08, Vol.93, p.386-394

2019

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Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Food research international, 2010-03, Vol.43 (2), p.414-431

2010

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Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC–MS)

Food chemistry, 2015-05, Vol.175, p.585-592

2015

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Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food

Food research international, 2013-07, Vol.52 (2), p.483-489

2013

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Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

British journal of nutrition, 2012-08, Vol.108 (S2), p.S183-S211

2012

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Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments

Food chemistry, 2018-10, Vol.263, p.163-170

2018

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In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

Food research international, 2017-02, Vol.92, p.64-78

2017

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Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization

Food science & technology, 2018-06, Vol.92, p.147-154

2018

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Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition

Food chemistry, 2011-07, Vol.127 (1), p.94-101

2011

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Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching

International journal of biological macromolecules, 2018-12, Vol.120 (Pt A), p.650-656

2018

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Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

Food research international, 2013-08, Vol.53 (1), p.240-251

2013

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Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

Food and bioprocess technology, 2013-03, Vol.6 (3), p.648-670

2013

Volltextzugriff (PDF)

Nutraceutical and functional food processing technology

Boye, Joyce I

First edition., 2015

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Food allergies in developing and emerging economies: need for comprehensive data on prevalence rates

Clinical and translational allergy, 2012-12, Vol.2 (1), p.25-n/a

Boye, Joyce Irene

2012

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Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Food research international, 2011-10, Vol.44 (8), p.2534-2544

2011

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Current Trends in Green Technologies in Food Production and Processing

Food engineering reviews, 2013-03, Vol.5 (1), p.1-17

2013

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Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

International journal of food properties, 2016-10, Vol.19 (10), p.2251-2271

2016

Volltextzugriff (PDF)

Nutraceutical and functional food processing technology

Boye, Joyce Irene

2015

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Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Critical reviews in plant sciences, 2015-06, Vol.34 (1-3), p.105-143

2015

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Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a

2017

Volltextzugriff (PDF)

Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

Food research international, 2012-12, Vol.49 (2), p.739-746

2012

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Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

Food research international, 2011-10, Vol.44 (8), p.2497-2504

2011

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Sesame protein isolate: Fractionation, secondary structure and functional properties

Food research international, 2012-04, Vol.46 (1), p.360-369

2012

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Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

Research advances on the formation mechanism of resistant starch type III: A review

Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC–MS)

Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing

Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization

Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition

Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching

Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

Nutraceutical and functional food processing technology

Food allergies in developing and emerging economies: need for comprehensive data on prevalence rates

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Current Trends in Green Technologies in Food Production and Processing

Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

Nutraceutical and functional food processing technology

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

Sesame protein isolate: Fractionation, secondary structure and functional properties

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