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Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

Food chemistry, 2011-11, Vol.129 (1), p.84-91

2011

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Soy enhanced soft pretzels designed for exercise recovery

Journal of functional foods, 2022-07, Vol.94, p.105109, Article 105109

2022

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Addition of Coffee Waste-Derived Plasticizer Improves Processability and Barrier Properties of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-Natural Rubber Bioplastic

Polymers, 2024-07, Vol.16 (15), p.2164

2024

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Synergistic Mechanisms Underlie the Peroxide and Coagent Improvement of Natural-Rubber-Toughened Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Mechanical Performance

Polymers, 2019-03, Vol.11 (3), p.565

2019

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How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?

Journal of food science, 2011-04, Vol.76 (3), p.E274-E282

2011

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Gallation and B-Ring Dihydroxylation Increase Green Tea Catechin Residence Time in Plasma by Differentially Affecting Tissue-Specific Trafficking: Compartmental Model of Catechin Kinetics in Healthy Adults

Nutrients, 2023-09, Vol.15 (18), p.4021

2023

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Narrowing the Gap for Bioplastic Use in Food Packaging: An Update

Environmental science & technology, 2020-04, Vol.54 (8), p.4712-4732

2020

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Value-Added Use of Invasive Plant-Derived Fibers as PHBV Fillers for Biocomposite Development

Polymers, 2021-06, Vol.13 (12), p.1975

2021

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Simian immunodeficiency virus and storage buffer: Field-friendly preservation methods for RNA viral detection in primate feces

mSphere, 2023-12, Vol.8 (6), p.e0048423-e0048423

2023

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Catechin Bioavailability Following Consumption of a Green Tea Extract Confection Is Reduced in Obese Persons without Affecting Gut Microbial-Derived Valerolactones

Antioxidants, 2022-12, Vol.11 (12), p.2490

2022

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Intestinal-level anti-inflammatory bioactivities of catechin-rich green tea: Rationale, design, and methods of a double-blind, randomized, placebo-controlled crossover trial in metabolic syndrome and healthy adults

Contemporary clinical trials communications, 2020-03, Vol.17, p.100495, Article 100495

2020

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Thermal and Barrier Characterizations of Cellulose Esters with Variable Side-Chain Lengths and Their Effect on PHBV and PLA Bioplastic Film Properties

ACS omega, 2021-09, Vol.6 (38), p.24700-24708

2021

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Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility

Journal of agricultural and food chemistry, 2013-07, Vol.61 (27), p.6703-6710

2013

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Short-Term Soy Bread Intervention Leads to a Dose-Response Increase in Urinary Isoflavone Metabolites and Satiety in Chronic Pancreatitis

Foods, 2023-04, Vol.12 (9), p.1762

2023

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Profiling of Carotenoids in Tomato Juice by One- and Two-Dimensional NMR

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.6094-6100

2006

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Rheological effects of soy protein addition to tomato juice

Food hydrocolloids, 2005, Vol.19 (1), p.45-52

2005

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Synergistic effects of chain extenders and natural rubber on PLA thermal, rheological, mechanical and barrier properties

Polymer (Guilford), 2023-03, Vol.269, p.125712, Article 125712

2023

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Gut microbiota and age shape susceptibility to clostridial enteritis in lorikeets under human care

Animal microbiome, 2022-01, Vol.4 (1), p.7-7, Article 7

2022

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Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

Journal of agricultural and food chemistry, 2004-05, Vol.52 (9), p.2647-2651

2004

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Value‐added use of spent coffee ground for low‐cost poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) biocomposite development

Journal of applied polymer science, 2024-08, Vol.141 (29), p.n/a

2024

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Reduction of scar formation in full-thickness wounds with topical celecoxib treatment

Wound repair and regeneration, 2003-01, Vol.11 (1), p.25-34

2003

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Assessing the mechanical, phase inversion, and rheological properties of poly-[(R)-3-hydroxybutyrate-co-(R)-3-hydroxyvalerate] (PHBV) blended with poly-(l-lactic acid) (PLA)

European polymer journal, 2013-11, Vol.49 (11), p.3681-3690

2013

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Bio‐based blends from poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) and natural rubber for packaging applications

Journal of applied polymer science, 2019-04, Vol.136 (15), p.n/a

2019

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Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread

Food science & technology, 2018-03, Vol.89, p.400-402

2018

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Assessment of PHB with varying hydroxyvalerate content for potential packaging applications

European polymer journal, 2011-02, Vol.47 (2), p.179-186

2011

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Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

Soy enhanced soft pretzels designed for exercise recovery

Addition of Coffee Waste-Derived Plasticizer Improves Processability and Barrier Properties of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-Natural Rubber Bioplastic

Synergistic Mechanisms Underlie the Peroxide and Coagent Improvement of Natural-Rubber-Toughened Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Mechanical Performance

How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?

Gallation and B-Ring Dihydroxylation Increase Green Tea Catechin Residence Time in Plasma by Differentially Affecting Tissue-Specific Trafficking: Compartmental Model of Catechin Kinetics in Healthy Adults

Narrowing the Gap for Bioplastic Use in Food Packaging: An Update

Value-Added Use of Invasive Plant-Derived Fibers as PHBV Fillers for Biocomposite Development

Simian immunodeficiency virus and storage buffer: Field-friendly preservation methods for RNA viral detection in primate feces

Catechin Bioavailability Following Consumption of a Green Tea Extract Confection Is Reduced in Obese Persons without Affecting Gut Microbial-Derived Valerolactones

Intestinal-level anti-inflammatory bioactivities of catechin-rich green tea: Rationale, design, and methods of a double-blind, randomized, placebo-controlled crossover trial in metabolic syndrome and healthy adults

Thermal and Barrier Characterizations of Cellulose Esters with Variable Side-Chain Lengths and Their Effect on PHBV and PLA Bioplastic Film Properties

Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility

Short-Term Soy Bread Intervention Leads to a Dose-Response Increase in Urinary Isoflavone Metabolites and Satiety in Chronic Pancreatitis

Profiling of Carotenoids in Tomato Juice by One- and Two-Dimensional NMR

Rheological effects of soy protein addition to tomato juice

Synergistic effects of chain extenders and natural rubber on PLA thermal, rheological, mechanical and barrier properties

Gut microbiota and age shape susceptibility to clostridial enteritis in lorikeets under human care

Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

Value‐added use of spent coffee ground for low‐cost poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) biocomposite development

Reduction of scar formation in full-thickness wounds with topical celecoxib treatment

Assessing the mechanical, phase inversion, and rheological properties of poly-[(R)-3-hydroxybutyrate-co-(R)-3-hydroxyvalerate] (PHBV) blended with poly-(l-lactic acid) (PLA)

Bio‐based blends from poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) and natural rubber for packaging applications

Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread

Assessment of PHB with varying hydroxyvalerate content for potential packaging applications

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