169 related articles for article (PubMed ID: 35651040)
21. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates.
Xiong T; Ye X; Su Y; Chen X; Sun H; Li B; Chen Y
Colloids Surf B Biointerfaces; 2018 Nov; 171():1-9. PubMed ID: 30005284
[TBL] [Abstract][Full Text] [Related]
22. Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions.
Ajibola CF; Aluko RE
Molecules; 2022 Feb; 27(3):. PubMed ID: 35164322
[TBL] [Abstract][Full Text] [Related]
23. Purification and biochemical characterization of Brazil nut (Bertholletia excelsa L.) seed storage proteins.
Sharma GM; Mundoma C; Seavy M; Roux KH; Sathe SK
J Agric Food Chem; 2010 May; 58(9):5714-23. PubMed ID: 20405841
[TBL] [Abstract][Full Text] [Related]
24. Functional properties of proteins from Lima bean (Phaseolus lunatus L.) seeds.
Chel-Guerrero L; Gallegos-Tintoré S; Martínez-Ayala A; Castellanos-Ruelas A; Betancur-Ancona D
Food Sci Technol Int; 2011 Apr; 17(2):119-26. PubMed ID: 21421671
[TBL] [Abstract][Full Text] [Related]
25. Proteases catalyzing vicilin cleavage in developing pea (Pisum sativum L.) seeds.
Wilson KA; Tan-Wilson A
J Plant Physiol; 2018; 224-225():86-94. PubMed ID: 29609123
[TBL] [Abstract][Full Text] [Related]
26. Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties.
Hu M; Yue Q; Liu G; Jia Y; Li Y; Qi B
Food Chem; 2023 Mar; 403():134425. PubMed ID: 36183475
[TBL] [Abstract][Full Text] [Related]
27. [N-terminal amino acids in pea legumin and vicilin].
VAINTRAUB Ia; GOFMAN IuIa
Biokhimiia; 1961; 26():13-7. PubMed ID: 13779620
[No Abstract] [Full Text] [Related]
28. Characterization of pea vicilin. 1. Denoting convicilin as the alpha-subunit of the Pisum vicilin family.
O'Kane FE; Happe RP; Vereijken JM; Gruppen H; van Boekel MA
J Agric Food Chem; 2004 May; 52(10):3141-8. PubMed ID: 15137866
[TBL] [Abstract][Full Text] [Related]
29. Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
Zhang J; Liu Q; Chen Q; Sun F; Liu H; Kong B
Ultrason Sonochem; 2022 Aug; 88():106099. PubMed ID: 35907333
[TBL] [Abstract][Full Text] [Related]
30. Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristics.
Ge J; Sun CX; Sun M; Zhang Y; Fang Y
Food Chem; 2022 Sep; 388():133016. PubMed ID: 35486987
[TBL] [Abstract][Full Text] [Related]
31. Physicochemical and structural properties of 8S and/or 11S globulins from mungbean [Vigna radiata (L.) Wilczek] with various polypeptide constituents.
Tang CH; Sun X
J Agric Food Chem; 2010 May; 58(10):6395-402. PubMed ID: 20429510
[TBL] [Abstract][Full Text] [Related]
32. Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea.
Shrestha S; van 't Hag L; Haritos V; Dhital S
Food Chem; 2023 Jun; 411():135464. PubMed ID: 36669335
[TBL] [Abstract][Full Text] [Related]
33. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate.
Li Z; Cao Y; Wang Y; Li Y; Liu Z; Zhu Z; Zhang H; Huang J; Xiong YL
Food Chem; 2024 Jun; 444():138541. PubMed ID: 38330601
[TBL] [Abstract][Full Text] [Related]
34. Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions.
Cao Y; Li Z; Fan X; Liu M; Han X; Huang J; Xiong YL
Food Funct; 2022 Feb; 13(3):1336-1347. PubMed ID: 35040853
[TBL] [Abstract][Full Text] [Related]
35. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates.
Wang Y; Wang Z; Handa CL; Xu J
Food Chem; 2017 Mar; 218():165-172. PubMed ID: 27719894
[TBL] [Abstract][Full Text] [Related]
36. Use of a single method in the extraction of the seed storage globulins from several legume species. Application to analyse structural comparisons within the major classes of globulins.
Freitas RL; Ferreira RB; Teixeira AR
Int J Food Sci Nutr; 2000 Sep; 51(5):341-52. PubMed ID: 11103299
[TBL] [Abstract][Full Text] [Related]
37. Thermal denaturation of pea globulins (Pisum sativum L.)-molecular interactions leading to heat-induced protein aggregation.
Mession JL; Sok N; Assifaoui A; Saurel R
J Agric Food Chem; 2013 Feb; 61(6):1196-204. PubMed ID: 23298167
[TBL] [Abstract][Full Text] [Related]
38. Seed to seed variation of proteins of the yellow pea (Pisum sativum L.).
Taghvaei M; Sadeghi R; Smith B
PLoS One; 2022; 17(8):e0271887. PubMed ID: 35925911
[TBL] [Abstract][Full Text] [Related]
39. Assembly of storage protein oligomers in the endoplasmic reticulum and processing of the polypeptides in the protein bodies of developing pea cotyledons.
Chrispeels MJ; Higgins TJ; Spencer D
J Cell Biol; 1982 May; 93(2):306-13. PubMed ID: 7096441
[TBL] [Abstract][Full Text] [Related]
40. Emulsifying properties of acidic subunits of soy 11S globulin.
Liu M; Lee DS; Damodaran S
J Agric Food Chem; 1999 Dec; 47(12):4970-5. PubMed ID: 10606560
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
