140 related articles for article (PubMed ID: 28559598)
1. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties.
Alu'datt MH; Rababah T; Alhamad MN; Ereifej K; Gammoh S; Kubow S; Tawalbeh D
J Food Sci Technol; 2017 May; 54(6):1395-1405. PubMed ID: 28559598
[TBL] [Abstract][Full Text] [Related]
2. Development of a Clean Label Mayonnaise Using Fruit Flour.
Vieira MR; Simões S; Carrera-Sánchez C; Raymundo A
Foods; 2023 May; 12(11):. PubMed ID: 37297356
[TBL] [Abstract][Full Text] [Related]
3. Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment.
Jin H; Zhao Q; Feng H; Wang Y; Wang J; Liu Y; Han D; Xu J
Polymers (Basel); 2019 May; 11(5):. PubMed ID: 31083356
[TBL] [Abstract][Full Text] [Related]
4. Effects of cornstarch on the gel properties of black bean protein isolate.
Xu XY; Cao Y; Zhang H; Yaqoob S; Zheng MZ; Wu YZ; Zhao CB; Liu JS
J Texture Stud; 2018 Oct; 49(5):548-555. PubMed ID: 30019758
[TBL] [Abstract][Full Text] [Related]
5. Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate.
Wang J; Zheng H; Zhang S; Li J; Zhu X; Jin H; Xu J
RSC Adv; 2021 Jan; 11(4):2546-2555. PubMed ID: 35424159
[TBL] [Abstract][Full Text] [Related]
6. Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH.
Raikos V; Neacsu M; Russell W; Duthie G
Food Sci Nutr; 2014 Nov; 2(6):802-10. PubMed ID: 25493199
[TBL] [Abstract][Full Text] [Related]
7. Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut.
Kudre TG; Benjakul S; Kishimura H
J Sci Food Agric; 2013 Aug; 93(10):2429-36. PubMed ID: 23400865
[TBL] [Abstract][Full Text] [Related]
8. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process.
Ouraji M; Alimi M; Motamedzadegan A; Shokoohi S
J Food Sci Technol; 2020 May; 57(5):1774-1785. PubMed ID: 32327788
[TBL] [Abstract][Full Text] [Related]
9. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
Chandra-Hioe MV; Wong CH; Arcot J
Plant Foods Hum Nutr; 2016 Mar; 71(1):90-5. PubMed ID: 26880215
[TBL] [Abstract][Full Text] [Related]
10. The Effect of (-)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property.
Feng H; Jin H; Gao Y; Zhu X; Zhao Q; Liu C; Xu J
Polymers (Basel); 2019 Oct; 11(10):. PubMed ID: 31618966
[TBL] [Abstract][Full Text] [Related]
11. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
Rahmati K; Mazaheri Tehrani M; Daneshvar K
J Food Sci Technol; 2014 Nov; 51(11):3341-7. PubMed ID: 26396329
[TBL] [Abstract][Full Text] [Related]
12. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.
Rahbari M; Aalami M; Kashaninejad M; Maghsoudlou Y; Aghdaei SS
J Food Sci Technol; 2015 Jun; 52(6):3383-93. PubMed ID: 26028719
[TBL] [Abstract][Full Text] [Related]
13. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.
Yadav RB; Yadav BS; Dhull N
J Food Sci Technol; 2012 Apr; 49(2):207-13. PubMed ID: 23572843
[TBL] [Abstract][Full Text] [Related]
14. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.
Jia J; Tian L; Song Q; Liu X; Rubert J; Li M; Duan X
Food Chem; 2023 Jul; 415():135789. PubMed ID: 36870213
[TBL] [Abstract][Full Text] [Related]
15. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.
Kantekin-Erdogan MN; Ketenoglu O; Tekin A
J Food Sci Technol; 2019 Jan; 56(1):443-450. PubMed ID: 30728588
[TBL] [Abstract][Full Text] [Related]
16. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.
Lee KY; Han CY; Rahman WU; Harinarayanan NC; Park CE; Choi SG
Foods; 2024 Apr; 13(8):. PubMed ID: 38672843
[TBL] [Abstract][Full Text] [Related]
17. Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.
Spina A; Summo C; Timpanaro N; Canale M; Sanfilippo R; Amenta M; Strano MC; Allegra M; Papa M; Pasqualone A
Foods; 2024 Mar; 13(5):. PubMed ID: 38472920
[TBL] [Abstract][Full Text] [Related]
18. Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars.
Mazumder K; Biswas B; Kerr PG; Blanchard C; Nabila A; Golder M; Aziz MG; Farahnaky A
Sci Rep; 2021 Nov; 11(1):21515. PubMed ID: 34728683
[TBL] [Abstract][Full Text] [Related]
19. Effects of
Xiao Y; Sun M; Zhang Q; Chen Y; Miao J; Rui X; Dong M
J Food Sci Technol; 2018 Apr; 55(4):1244-1255. PubMed ID: 29606739
[TBL] [Abstract][Full Text] [Related]
20. Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean.
Byanju B; Rahman MM; Hojilla-Evangelista MP; Lamsal BP
Int J Biol Macromol; 2020 Feb; 145():712-721. PubMed ID: 31862371
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]