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Academic Journal

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins.

Authors : Li, Ke¹ (AUTHOR); Liu, Jun-Ya¹ (AUTHOR); Bai, Yan-Hong¹ (AUTHOR)

Subjects: *BAMBOO shoots; *DIETARY fiber; *THERMAL stability

Source: CyTA: Journal of Food. 2019, Vol. 17 Issue 1, p706-715. 10p.

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Academic Journal

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis.

Authors : Zhang, Yongsheng^1,2 (AUTHOR); Wang, Yanping¹ (AUTHOR) ; Jiang, Fang¹ (AUTHOR)

Subjects: *MAILLARD reaction; *HYDROLYSIS; *CHICKEN as food

Source: CyTA: Journal of Food. 2019, Vol. 17 Issue 1, p221-227. 7p.

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Academic Journal

Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles.

Authors : Ji, Hongfang^1,2 (AUTHOR); Hou, Xianzhe¹ (AUTHOR); Zhang, Lingwen¹ (AUTHOR)

Subjects: *MEAT preservation; *SULFHYDRYL group; *STORAGE

Source: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p521-531. 11p.

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Academic Journal

Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains.

Authors : Barpete, Surendra^1,2 (AUTHOR) ; Gupta, Priyanka² (AUTHOR); Khawar, Khalid Mahmood³ (AUTHOR)

Subjects: *LATHYRUS; *CROPS; *FOOD cropsSOUTH Asia

Source: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p448-456. 9p.

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Academic Journal

Purification and concentration of cheese whey proteins through aqueous two phase extraction.

Authors : Domínguez-Puerto, Ricardo¹; Valle-Guadarrama, Salvador² ; Guerra-Ramírez, Diana³

Subjects: *WHEY proteins; *PROTEIN content of cheese; *AQUEOUS solutions

Source: CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p452-459. 8p.

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Academic Journal

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins.

Authors : Miao, Wenhua^1,2; Hatab, Shaimaa^1,3; Gu, Yiwei²

Subjects: *FROZEN potatoes; *POTATO proteins; *TASTE testing of food

Source: CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p113-121. 9p.

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Academic Journal

Thermal gelation of myofibrillar proteins from aquatic organisms.

Authors : Tolano-Villaverde, I. J.¹ (AUTHOR); Torres-Arreola, W.¹ (AUTHOR); Ocaño-Higuera, V. M.¹ (AUTHOR)

Subjects: *AQUATIC organisms; *GELATION; *MYOSIN

Source: CyTA: Journal of Food. 2016, Vol. 14 Issue 3, p502-508. 7p.

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Academic Journal

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken.

Authors : Adrah, Kelvin¹ (AUTHOR); Ananey-Obiri, Daniel² (AUTHOR); Tahergorabi, Reza¹ (AUTHOR)

Subjects: *FRIED chicken; *EDIBLE coatings; *SWEET potatoes

Source: CyTA: Journal of Food. 2021, Vol. 19 Issue 1, p440-447. 8p.

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Academic Journal

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation.

Authors : Shao, Jun-Jie¹ (AUTHOR); Zou, Yu-Feng¹ (AUTHOR); Xu, Xing-Lian¹ (AUTHOR)

Subjects: *PROTEINS; *SOLUBILIZATION; *SALT

Source: CyTA: Journal of Food. Feb2016, Vol. 14 Issue 1, p145-153. 9p.

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Academic Journal

Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch.

Authors : Jin, Zhiqiang¹ (AUTHOR) ; Bai, Fenglin¹ (AUTHOR); Chen, Yanbin¹ (AUTHOR)

Subjects: *FOXTAIL millet; *PROTEIN-protein interactions; *EXTRACELLULAR matrix proteins

Source: CyTA: Journal of Food. 2019, Vol. 17 Issue 1, p640-647. 8p.

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Your Filters

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins.

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis.

Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles.

Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains.

Purification and concentration of cheese whey proteins through aqueous two phase extraction.

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins.

Thermal gelation of myofibrillar proteins from aquatic organisms.

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken.

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation.

Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch.

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